Mediterranean Roasted Pepper Farro Bowl (Printable)
Nutty farro with roasted peppers, zucchini, cherry tomatoes, olives and feta, finished with lemon-herb dressing.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups vegetable broth (or water)
03 - 1/2 teaspoon kosher salt
→ Roasted Vegetables
04 - 2 large red bell peppers, halved and seeded
05 - 1 large yellow bell pepper, halved and seeded
06 - 1 medium zucchini, sliced into half-moons
07 - 1 medium red onion, cut into wedges
08 - 2 tablespoons extra-virgin olive oil
09 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Vegetables and Toppings
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup English cucumber, diced
12 - 1/4 cup Kalamata olives, pitted and halved
13 - 1/3 cup feta cheese, crumbled
14 - 1/4 cup fresh flat-leaf parsley, chopped
→ Lemon-Herb Dressing
15 - 3 tablespoons extra-virgin olive oil
16 - 2 tablespoons fresh lemon juice (about 1 lemon)
17 - 1 teaspoon dried oregano
18 - 1 small garlic clove, finely minced
19 - 1/2 teaspoon Dijon mustard
20 - 1/4 teaspoon kosher salt
21 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Place the bell peppers, zucchini slices, and red onion wedges on the prepared baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss until evenly coated.
03 - Roast for 25 to 30 minutes, turning the vegetables halfway through, until they are tender and lightly caramelized at the edges. Allow to cool slightly, then slice the roasted peppers into strips.
04 - While the vegetables roast, combine the farro, vegetable broth, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the farro is tender but still has a pleasant chew. Drain any remaining liquid.
05 - In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and pepper until the dressing is well emulsified.
06 - In a large mixing bowl, combine the cooked farro, roasted vegetables, cherry tomatoes, diced cucumber, and Kalamata olives. Pour the dressing over the top and toss gently to coat everything evenly.
07 - Divide the dressed farro mixture among four bowls. Sprinkle each with crumbled feta and chopped parsley.
08 - Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted peppers get these gorgeous blistered edges that taste like summer concentrated into a single bite, and the farro soaks up every bit of that lemon herb dressing like a sponge.
- It keeps beautifully in the fridge for three days, which means you get lunch sorted without thinking about it, and somehow the flavors improve overnight.
02 -
- Do not skip rinsing the farro because the starchy coating makes the grains gummy and clumped together instead of separate and fluffy.
- Let the roasted vegetables cool for just a few minutes before slicing the peppers because they are easier to handle and the slight warmth helps the dressing soak in.
03 -
- Roast an extra garlic clove alongside the vegetables and mash it into the dressing for a sweeter, deeper garlic flavor than raw alone can provide.
- Use vegetable broth instead of water for cooking the farro because it infuses every grain with savory flavor from the inside out and costs you almost nothing extra.