Mediterranean Zucchini Farro Bowl (Printable)
Roasted zucchini and farro bowl with herb yogurt sauce
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2½ cups water or vegetable broth
03 - ½ teaspoon kosher salt
→ Roasted Vegetables
04 - 2 medium zucchinis, sliced into half-moons
05 - 1 cup cherry tomatoes, halved
06 - 1 red bell pepper, diced
07 - ½ small red onion, thinly sliced
08 - 2 tablespoons extra-virgin olive oil
09 - ½ teaspoon dried oregano
10 - ½ teaspoon ground cumin
11 - ¼ teaspoon freshly ground black pepper
12 - Kosher salt, to taste
→ Herb Yogurt Sauce
13 - 1 cup plain Greek yogurt
14 - 2 tablespoons fresh dill, chopped
15 - 2 tablespoons fresh mint, chopped
16 - 1 tablespoon fresh flat-leaf parsley, chopped
17 - 1 tablespoon fresh lemon juice
18 - 1 garlic clove, minced
19 - Kosher salt and freshly ground black pepper, to taste
→ Toppings
20 - ¼ cup crumbled feta cheese
21 - 2 tablespoons toasted pine nuts
22 - 1 tablespoon extra-virgin olive oil, for drizzling
23 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, toss the zucchini halves, cherry tomatoes, diced bell pepper, and sliced red onion with 2 tablespoons olive oil, dried oregano, ground cumin, black pepper, and a generous pinch of salt. Spread the vegetables in an even layer across the prepared baking sheet, avoiding overcrowding.
03 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized at the edges. Remove from the oven and set aside.
04 - While the vegetables roast, rinse the farro under cold running water. Bring 2½ cups of water or vegetable broth and ½ teaspoon salt to a rolling boil in a medium saucepan. Add the farro, reduce the heat to low, cover tightly, and simmer for 25 to 30 minutes until the grains are tender yet retain a pleasant chew. Drain any remaining liquid and fluff with a fork.
05 - In a small mixing bowl, combine the Greek yogurt, chopped dill, mint, parsley, lemon juice, and minced garlic. Season with salt and pepper to taste, stir until smooth and well incorporated, then refrigerate until ready to assemble.
06 - Divide the cooked farro evenly among four serving bowls. Arrange the roasted vegetables over the farro in generous portions.
07 - Drizzle each bowl liberally with the herb yogurt sauce. Scatter crumbled feta cheese and toasted pine nuts over the top, finish with a light drizzle of extra-virgin olive oil, and serve immediately with lemon wedges alongside.
# Expert Advice:
01 -
- The herb yogurt sauce is the kind of thing you will want to put on everything from grilled meats to sandwiches.
- Farro has a nutty chew that makes this bowl satisfying enough to stand alone without feeling heavy.
02 -
- Do not crowd the baking sheet because overlapping vegetables will steam instead of roast and you will lose those crispy edges entirely.
- Drain the farro thoroughly after cooking because leftover liquid pooling at the bottom of your bowl makes everything soggy.
03 -
- Taste the herb yogurt before serving and adjust salt and lemon until it makes you close your eyes on the first taste.
- Let the roasted vegetables rest for five minutes off the heat so they firm up slightly and hold their shape in the bowl.