Description
A delicious roasted vegetable farro dish perfect as a main or side.
Ingredients
Scale
- 1 cup pearled farro
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 tsp dried thyme (or oregano)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the farro under cold water until clear. Cook in salted boiling water according to package instructions (about 25-30 minutes).
- Meanwhile, chop the vegetables and toss them in a bowl with olive oil, garlic, salt, pepper, and thyme until well-coated.
- Spread the seasoned veggies on the baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Once cooked, drain excess water from the farro, fluff it with a fork, and mix in the roasted vegetables. Sprinkle Parmesan cheese on top if desired.
- Serve warm as a main or side dish.
Notes
- This dish can be served as a warm main course or as a side with your favorite protein.
- Feel free to substitute other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 3mg