Mediterranean Roasted Zucchini Farro Bowl (Printable)
Nutty farro with roasted zucchini, cherry tomatoes, Kalamata olives and feta, tossed in lemon-herb vinaigrette.
# What You’ll Need:
→ Grains
01 - 1 cup farro (180 g)
02 - 2½ cups water (600 ml)
03 - ½ teaspoon kosher salt
→ Vegetables
04 - 2 medium zucchini, cut into ½-inch pieces
05 - 1 cup cherry tomatoes, halved (150 g)
06 - 1 small red onion, thinly sliced
07 - 1 red bell pepper, chopped
→ Roasting Seasoning
08 - 2 tablespoons extra-virgin olive oil
09 - ½ teaspoon dried oregano
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon kosher salt
→ Garnish and Toppings
12 - ½ cup pitted Kalamata olives, halved (80 g)
13 - ⅓ cup crumbled feta cheese (50 g)
14 - ¼ cup chopped fresh parsley (10 g)
15 - 2 tablespoons toasted pine nuts, optional
→ Lemon-Herb Vinaigrette
16 - 3 tablespoons extra-virgin olive oil
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1 garlic clove, finely minced
20 - 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
21 - ¼ teaspoon kosher salt
22 - ¼ teaspoon freshly ground black pepper
# How-To Steps:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a medium saucepan, combine the farro, water, and ½ teaspoon salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the grains are tender but still have a slight chew. Drain any remaining liquid and fluff with a fork.
03 - Place the chopped zucchini, halved cherry tomatoes, sliced red onion, and bell pepper on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with dried oregano, ½ teaspoon salt, and black pepper. Toss until evenly coated and spread in a single layer. Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are golden and tender.
04 - While the vegetables roast, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, oregano, ¼ teaspoon salt, and black pepper in a small bowl until emulsified and smooth.
05 - In a large serving bowl, combine the cooked farro, roasted vegetables, halved olives, and half of the chopped parsley. Pour the vinaigrette over the mixture and toss gently until everything is well coated.
06 - Divide the farro mixture among four bowls. Top each with crumbled feta, the remaining parsley, and toasted pine nuts if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The farro soaks up the lemon herb vinaigrette like a sponge, making every forkful bright and satisfying.
- It works warm, room temperature, or cold from the fridge the next day, which means leftovers are something to look forward to.
- Roasting the vegetables brings out a sweetness that balances the briny olives and salty feta perfectly.
- You can prep every component ahead and assemble in minutes when you are ready to eat.
02 -
- Do not crowd the vegetables on the baking sheet or they will steam instead of roast, and you will miss that golden caramelized flavor entirely.
- Taste the farro before draining because batch cooking times vary, and undercooked farro is unpleasantly hard while overcooked turns into porridge.
- Whisk the vinaigrette right before assembling the bowl for the freshest, brightest flavor since the garlic intensifies as it sits.
03 -
- Toasting the pine nuts in a dry skillet over low heat for just two to three minutes transforms them from bland to incredibly fragrant, but watch them closely because they go from golden to burnt in seconds.
- A tiny pinch of sugar in the vinaigrette rounds out the acidity of the lemon juice and makes the whole dressing taste more balanced without adding sweetness.