Mediterranean Roasted Zucchini Farro Bowl (Printable)

Nutty farro with roasted zucchini, crisp vegetables, and creamy feta in lemon-herb vinaigrette.

# What You’ll Need:

→ Grains

01 - 1 cup dry farro
02 - 2 ½ cups water or vegetable broth
03 - ½ teaspoon salt

→ Vegetables

04 - 2 medium zucchini, sliced into half-moons
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved
07 - ½ small red onion, thinly sliced
08 - 2 cups baby spinach, roughly chopped

→ Toppings

09 - ½ cup feta cheese, crumbled
10 - ¼ cup Kalamata olives, pitted and sliced
11 - ¼ cup fresh parsley, chopped

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - 1 ½ tablespoons fresh lemon juice
14 - 1 teaspoon dried oregano
15 - 1 garlic clove, minced
16 - ½ teaspoon Dijon mustard
17 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss zucchini and red bell pepper with a drizzle of olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 20–25 minutes, tossing halfway, until golden and tender.
03 - Rinse farro under cold water. In a medium saucepan, combine farro, water or broth, and ½ teaspoon salt. Bring to a boil, reduce heat to simmer, cover, and cook for 20–25 minutes or until farro is tender but still chewy. Drain excess liquid if necessary.
04 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, Dijon mustard, salt, and pepper to make the dressing.
05 - In a large mixing bowl, combine cooked farro, roasted zucchini and bell pepper, cherry tomatoes, red onion, and spinach. Pour dressing over and toss to combine.
06 - Divide the mixture among bowls. Top with feta, olives, and parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The farro stays chewy and satisfying while the vegetables become sweet and concentrated from roasting
  • Everything comes together in one bowl, but each bite tastes layered and thoughtful
02 -
  • Let the farro cool slightly before tossing with the spinach so it wilts but does not become slimy
  • The dressing can be made ahead and stored in the fridge for up to three days
03 -
  • Skip the vegan feta and just add extra olives and a sprinkle of nutritional yeast
  • Roast extra vegetables while the oven is hot and save them for tomorrow is lunch

Return