Roasted Vegetable Farro Bowls

Italian · 50 min · vegetarian, vegan, gluten-free, dairy-free

Shop ingredients

Ingredients

• 1.5 cups farro
• 2 zucchini
• 2 bell peppers
• 1 pint cherry tomatoes
• 1 red onion
• 1/3 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 cup fresh basil
• 1 tsp dried oregano

Method

1. Cook farro in salted water until tender, about 25 minutes, then drain.
2. Toss chopped zucchini, peppers, tomatoes, and red onion with olive oil and oregano.
3. Roast at 425F for 25 minutes until caramelized at the edges.
4. Combine farro and roasted vegetables and toss with balsamic vinegar.
5. Fold in torn basil and divide into meal-prep containers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook