Mediterranean Roasted Zucchini Farro Bowl (Printable)
Nutty farro with roasted zucchini, cherry tomatoes and tangy feta, brightened with lemon-olive oil and fresh herbs.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups water or vegetable broth
→ Vegetables
03 - 2 medium zucchini, cut into 1/2-inch half-moons
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, sliced
06 - 2 cups baby spinach leaves
→ Dairy
07 - 3/4 cup feta cheese, crumbled
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 garlic clove, finely minced
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnish
13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons fresh mint, chopped (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and edges are lightly browned.
03 - Combine rinsed farro and 2 1/2 cups water or broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes until farro is tender. Drain any excess liquid.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until well blended.
05 - Transfer cooked farro to a large bowl and toss with baby spinach to wilt the leaves slightly. Add roasted vegetables and half of the dressing, tossing gently to combine.
06 - Divide the mixture among four bowls. Top each with crumbled feta, chopped parsley, mint if using, and drizzle with remaining dressing. Serve warm or at room temperature.
# Expert Advice:
01 -
- You get to eat something fresh and vibrant without spending ages in the kitchen.
- Every bite offers hearty comfort, crispy edges, and cooling creamy feta, making it satisfying and light all at once.
02 -
- I once rushed the roasting and ended up with soggy, pale vegetables—don't crowd the pan!
- Letting the farro cool just a minute before tossing with spinach stops it from over-wilting the greens, giving them more texture.
03 -
- Never skip lining your baking sheet—cleanup is so much easier and the veggies never stick.
- A squeeze of lemon right before serving perks up any leftovers the next day.