Farro With Roasted Vegetables (Printable)

Chewy farro tossed with caramelized roasted vegetables and balsamic dressing for a satisfying Mediterranean grain bowl.

# What you'll need:

→ Grains

01 - 1 cup farro, uncooked
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 red onion, cut into wedges
06 - 1 medium carrot, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

→ Dressing and Finish

13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/4 cup fresh parsley, chopped
16 - 2 tablespoons crumbled feta cheese, optional

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, combine bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper. Spread mixture evenly on prepared baking sheet.
02 - Roast vegetables in preheated oven for 25-30 minutes, stirring halfway through cooking, until caramelized and tender.
03 - Rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to simmer, cover, and cook for 25-30 minutes until tender but still chewy. Drain excess liquid if necessary.
04 - In a large bowl, combine cooked farro, roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar. Toss gently to combine.
05 - Stir in fresh parsley and top with crumbled feta cheese if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The farro keeps its wonderful bite even after cooking, giving you that satisfying texture that makes you slow down and actually taste your food.
  • One sheet pan and one pot means minimal cleanup while you're already planning seconds.
  • It tastes even better the next day when the grains absorb all those roasted vegetable flavors.
02 -
  • Don't rinse the farro after cooking unless there's a noticeable amount of liquid left—some starch coating helps the grains hold together and gives the finished dish better texture.
  • If your vegetables look dry after roasting, the oven was probably too cool or the sheet was crowded; next time spread them with more space between pieces so hot air circulates.
03 -
  • Don't overcrowd the baking sheet when roasting—the vegetables need space to caramelize instead of steaming, so use two sheets if needed.
  • Farro varies slightly depending on where it's grown, so taste it around the 25-minute mark and stop cooking as soon as it's tender; some batches finish faster than others.
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