Farro with roasted vegetables (Printable)

Chewy farro tossed with caramelized oven-roasted vegetables in a Mediterranean style.

# 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 chopped fresh parsley
16 - 2 tablespoons crumbled feta cheese, optional

# How-To Steps:

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

# Expert Tips:

01 -
  • The farro stays wonderfully chewy, giving you something substantial to bite into while the roasted vegetables collapse into sweet, caramelized pockets of flavor.
  • It works equally well as a hot dinner or cold lunch the next day, which means one batch feeds you twice without any effort.
  • You're basically just roasting vegetables and cooking grain in parallel, so there's almost no actual hands-on time despite how impressive it tastes.
02 -
  • Don't rinse farro the way you would rice—a quick rinse under cold water is enough to remove dust, but too much rinsing removes starches you actually want for texture.
  • The cherry tomatoes go in with the other vegetables even though they cook faster, because their juices release into the pan during the last few minutes and create a subtle glaze that seasons everything.
03 -
  • If your vegetables are releasing too much moisture while roasting, drain some liquid halfway through—dry heat creates caramelization, while steam creates sogginess.
  • Taste the balsamic vinegar before adding all of it; some brands are sweeter than others, so you might need slightly less or more depending on what you have on hand.
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