Description
Farro with roasted vegetables is a delightful and hearty dish that combines nutty farro with sweet, caramelized veggies for a satisfying meal. Perfect as a cozy main or vibrant side, this recipe is not only easy to make but also packed with nutrients. Each bite offers a wonderful crunch from the vegetables and a rich earthiness from the farro, making it ideal for any occasion. Enjoy this versatile dish warm or at room temperature, and feel free to customize it with your favorite seasonal ingredients.
Ingredients
Scale
- 1 cup farro
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, diced
- 1 medium red onion, sliced
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil or parsley for garnish
Instructions
- Rinse the farro under cold water. In a saucepan, combine rinsed farro with 3 cups of water or broth. Bring to a boil over medium heat.
- Preheat the oven to 425°F (220°C). Toss the chopped bell peppers, zucchini, and red onion in olive oil, salt, pepper, and minced garlic.
- Spread seasoned veggies on a lined baking sheet and roast for 25–30 minutes until tender and caramelized.
- After about 25 minutes of cooking, check if the farro is tender; drain excess liquid if needed and fluff with a fork.
- In a large bowl, mix cooked farro with roasted vegetables and top with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg