Farro With Roasted Vegetables
Roasted vegetables and farro create a vibrant, nutritious dish that tantalizes the taste buds with its nutty flavor and delightful textures. Perfect for gatherings or a cozy family dinner, this recipe showcases seasonal veggies in a colorful presentation that will impress your guests. Each bite is an adventure, making it a versatile option whether served as a main course or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup pearled farro
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 tsp dried thyme (or oregano)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the farro under cold water until clear. Cook in salted boiling water according to package instructions (about 25-30 minutes).
- Meanwhile, chop the vegetables and toss them in a bowl with olive oil, garlic, salt, pepper, and thyme until well-coated.
- Spread the seasoned veggies on the baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Once cooked, drain excess water from the farro, fluff it with a fork, and mix in the roasted vegetables. Sprinkle Parmesan cheese on top if desired.
- Serve warm as a main or side dish.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Feel free to substitute farro with quinoa or barley for variety. Experiment with different herbs like basil or spices such as cumin for an added kick. For a vegan version, omit cheese and use vegetable broth for cooking farro.