Mediterranean Zucchini Farro Bowl (Printable)
Roasted zucchini and nutty farro tossed with fresh vegetables, feta crumble, and lemon-herb vinaigrette.
# What You’ll Need:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Vegetables
04 - 2 medium zucchinis, sliced into half-moons
05 - 1 small red onion, sliced
06 - 1 red bell pepper, chopped
07 - 2 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup pitted Kalamata olives, sliced
13 - 1/4 cup fresh flat-leaf parsley, chopped
14 - 4 ounces feta cheese, crumbled
→ Lemon-Herb Vinaigrette
15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
21 - 1/4 teaspoon kosher salt
22 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - On the prepared baking sheet, toss zucchini, red onion, and bell pepper with olive oil, dried oregano, salt, and black pepper. Spread everything in a single layer and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are golden and tender.
03 - While the vegetables roast, rinse the farro under cold water. In a medium saucepan, combine the farro, water, and salt. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 25 to 30 minutes until the grains are tender but still have a slight chew. Drain any remaining liquid.
04 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, chopped dill, salt, and black pepper until smooth and well emulsified.
05 - In a large mixing bowl, combine the cooked farro with the roasted vegetables, halved cherry tomatoes, sliced olives, and chopped parsley. Drizzle the vinaigrette over the top and toss gently until everything is evenly coated.
06 - Divide the dressed farro mixture among four bowls. Top each portion generously with crumbled feta cheese. Serve warm or at room temperature.
# Expert Advice:
01 -
- The farro gets this chewy, nutty thing going on that makes you forget youre eating something healthy.
- That lemon herb vinaigrette ties everything together like it was always meant to be there.
02 -
- Dont skip draining the farro completely because excess water turns the vinaigrette into a watery puddle at the bottom of the bowl.
- Roast the vegetables until they actually have color on them because pale, steamed vegetables will make the whole bowl taste flat.
03 -
- Cut all your vegetables the same size so every forkful has a balanced mix instead of one giant piece of pepper and tiny shards of onion.
- Let the farro cool slightly before adding the vinaigrette because piping hot grains can cook the raw garlic and mute the fresh herb flavors.