Save to Pinterest The smell of caramelizing vegetables pulled my husband out of his office on a Tuesday afternoon, which almost never happens. I was testing a grain bowl idea, tossing farro with whatever vegetables looked good at the market that morning. He stood in the doorway, sniffing, and asked if dinner was ready at three in the afternoon. That's when I knew this dish was a keeper.
I brought this to a potluck once, worried it might seem too plain next to all the casseroles and pasta bakes. It was gone in twenty minutes. Three people asked for the recipe, and one friend texted me the next week to say she'd already made it twice. Sometimes the simplest dishes are the ones people actually want to cook again.
Ingredients
- Farro: This ancient grain has a nutty flavor and a satisfying chew that holds up beautifully to roasting and tossing, look for pearled farro if you want it to cook faster.
- Vegetable broth or water: Broth adds a layer of savory depth, but water works perfectly fine if that's what you have on hand.
- Red bell pepper: Roasting turns it jammy and sweet, adding pops of color and a slight char that make every bite more interesting.
- Zucchini: It softens and caramelizes at the edges, soaking up olive oil and herbs without turning mushy if you cut it into even pieces.
- Red onion: The wedges become tender and sweet in the oven, their sharpness mellowing into something almost candy like.
- Carrot: Sliced thin, it roasts up with crispy edges and a concentrated sweetness that contrasts nicely with the softer vegetables.
- Cherry tomatoes: They burst in the heat, releasing their juices to mingle with the olive oil and create a light, tangy sauce.
- Olive oil: Use a decent one for roasting, it coats the vegetables and helps them brown evenly without sticking.
- Dried thyme and oregano: These Mediterranean herbs add warmth and earthiness, clinging to the vegetables as they roast.
- Salt and black pepper: Season generously before roasting, it draws out moisture and intensifies every flavor.
- Extra virgin olive oil: The finishing oil should be your best bottle, its fruitiness shines through when drizzled raw over the warm grains.
- Balsamic vinegar: Just a tablespoon brings acidity and a hint of sweetness that ties the whole dish together.
- Fresh parsley: Chopped at the last minute, it adds brightness and a pop of green that makes the dish feel alive.
- Feta cheese: Optional but wonderful, its salty creaminess melts slightly into the warm farro and vegetables.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper so nothing sticks. This high heat is key to getting those caramelized edges.
- Toss the vegetables:
- In a big bowl, coat the bell pepper, zucchini, onion, carrot, and tomatoes with olive oil, thyme, oregano, salt, and pepper, then spread them out in a single layer on the sheet. Make sure they have space to breathe or they'll steam instead of roast.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, giving everything a stir halfway through. You're looking for tender vegetables with browned, slightly charred edges.
- Cook the farro:
- While the vegetables roast, rinse the farro and simmer it in vegetable broth or water, covered, for 25 to 30 minutes until it's tender but still has a pleasant chew. Drain off any excess liquid if needed.
- Bring it all together:
- In a large bowl, combine the cooked farro and roasted vegetables, then drizzle with extra virgin olive oil and balsamic vinegar and toss gently. The warm grains will soak up all those lovely roasted flavors.
- Finish and serve:
- Stir in the fresh parsley and scatter feta on top if you're using it. Serve this warm, or let it come to room temperature for a more relaxed, picnic style meal.
Save to Pinterest One evening I served this to my friend who insists she doesn't like grains. She finished her bowl, looked up, and asked what kind of rice it was. When I told her it was farro, she paused, then quietly asked for seconds. Sometimes a dish just wins people over without trying too hard.
Swapping in Seasonal Vegetables
This recipe is forgiving and loves whatever is fresh or needs using up in your crisper. I've made it with cubed butternut squash in the fall, which turns creamy and sweet, and with thick sliced mushrooms in the winter, which get deeply savory and almost meaty. In the summer, diced eggplant and yellow squash work beautifully, soaking up the olive oil and herbs. Just keep the vegetable pieces roughly the same size so everything roasts evenly, and adjust the time slightly if something is denser or more delicate.
Serving It Your Way
This dish plays well with others and can shift roles depending on your menu. I've served it warm as a main with a simple green salad on the side, and I've also brought it to a barbecue where it sat alongside grilled chicken and everyone treated it like the best side dish they'd had in months. It's just as good at room temperature, which makes it perfect for lunch boxes, potlucks, or picnics. If you want to make it more substantial, toss in some chickpeas or white beans, or top it with a fried egg for breakfast.
Making It Ahead and Storing
One of the best things about this recipe is how well it holds. You can roast the vegetables and cook the farro up to two days ahead, then store them separately in the fridge and toss everything together just before serving. The flavors actually deepen overnight, and the farro stays chewy even when cold. If you're reheating, do it gently in a skillet with a splash of broth or water to keep it from drying out, or just enjoy it cold straight from the container.
- Store leftovers in an airtight container in the fridge for up to four days.
- If the farro seems dry after chilling, stir in a drizzle of olive oil or a squeeze of lemon to brighten it up.
- Hold off on adding the feta and parsley until just before serving if you're making it ahead, they taste best fresh.
Save to Pinterest This is the kind of recipe that makes you feel good about what you're eating without any fuss or pretense. It's honest, nourishing, and always welcomes you back to the kitchen.
Common Recipe Questions
- → Can I prepare this ahead of time?
Yes, this dish keeps well. Prepare it up to 2 days ahead and store in an airtight container in the refrigerator. Serve chilled or reheat gently. The flavors actually deepen as it sits.
- → What vegetables work best for roasting?
Any firm, dense vegetables roast beautifully here. Beyond the suggested bell peppers, zucchini, carrots, and tomatoes, try eggplant, mushrooms, asparagus, Brussels sprouts, or butternut squash. Cut similarly-sized pieces for even cooking.
- → How do I get the vegetables to caramelize properly?
Toss vegetables evenly with olive oil and seasonings, then spread in a single layer without crowding. Roast at 425°F and stir halfway through. Don't move them too often—this allows the cut surfaces to brown and develop sweetness.
- → Is farro gluten-free?
No, farro contains gluten as it's a wheat grain. For a gluten-free version, substitute with quinoa, millet, or brown rice, adjusting cooking times accordingly as needed.
- → Can I make this vegan?
Absolutely. Simply omit the feta cheese or use a vegan alternative. Ensure your vegetable broth is vegan-certified. The dish is naturally plant-based otherwise and equally delicious without dairy.
- → What's the difference between farro and other grains?
Farro is an ancient wheat grain prized for its chewy texture and nutty flavor. It has a heartier bite than barley and more substance than couscous, making it ideal for grain bowls where texture matters.