Pin it The first time I made farro, I accidentally overcooked it into a sad mush, but this roasted vegetable version taught me that the grain should keep its satisfying chew. There is something deeply comforting about the way earthy farro embraces sweet, caramelized vegetables fresh from a hot oven. My tiny apartment kitchen filled with the most incredible aromas of roasting peppers and thyme that afternoon, and I knew I had stumbled onto something special.
Last summer, I brought a huge bowl of this to a potluck and watched it disappear within minutes. My friend Sarah, who claims to hate healthy grains, went back for thirds and finally admitted maybe she had been judging farro too harshly. Now whenever I make it, the balsamic vinegar smell immediately transports me back to that sunny afternoon on the back porch.
Ingredients
- 1 cup farro: This ancient Italian grain has a delightful nutty flavor and resilient chew that stands up beautifully to roasted vegetables
- 3 cups vegetable broth or water: Using broth instead of plain water infuses the farro with extra depth as it simmers away
- 1 red bell pepper: Red peppers become incredibly sweet when roasted, adding pops of vibrant color and natural sugars
- 1 zucchini: Zucchini pieces develop lovely golden edges in the high heat and provide tender contrast to the chewy grain
- 1 red onion: Cut into wedges rather than diced, onion pieces caramelize into deeply savory bites throughout the dish
- 1 medium carrot: Carrots add a subtle sweetness that balances the balsamic vinegar and ties all the vegetable flavors together
- 1 cup cherry tomatoes: These little gems burst and concentrate in the oven, creating juicy pockets of intense flavor
- 2 tablespoons olive oil: Coats the vegetables before roasting to ensure even caramelization and prevent sticking
- 1 teaspoon each dried thyme and oregano: These classic Mediterranean herbs complement the vegetables without overpowering their natural sweetness
- 2 tablespoons extra-virgin olive oil: The finishing oil brings a luxurious mouthfeel and ties the grain and vegetables together
- 1 tablespoon balsamic vinegar: Adds a bright acidic note that cuts through the richness and makes all flavors pop
- 1/4 cup fresh parsley: Fresh herbs sprinkled at the end add a bright, fresh contrast to the roasted and cooked elements
- Feta cheese: Optional, but the salty creaminess creates a perfect finishing touch if you are not dairy-free
Instructions
- Get your oven nice and hot:
- Preheat to 425 degrees and line a baking sheet with parchment paper for easier cleanup later
- Toss the vegetables with love:
- In a large bowl, combine the bell pepper, zucchini, onion, carrot, and tomatoes with olive oil, thyme, oregano, salt, and pepper until everything is evenly coated
- Roast until golden and sweet:
- Spread vegetables on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until everything is tender and beautifully caramelized
- Cook the farro while the vegetables roast:
- Rinse the farro, combine with broth in a saucepan, bring to a boil, then simmer covered for 25 to 30 minutes until tender but still pleasantly chewy
- Bring everything together:
- In a large bowl, gently toss the cooked farro with roasted vegetables, olive oil, and balsamic vinegar until well combined
- Finish with fresh touches:
- Stir in the fresh parsley and sprinkle with feta cheese if using, then serve warm or let it come to room temperature
Pin it This recipe has become my go-to for friends who need a comforting meal after a hard week. Something about the combination of warm grains, sweet roasted vegetables, and that tangy balsamic finish feels like a hug in a bowl.
Customizing Your Vegetable Mix
Through many batches, I have learned that almost any vegetable works beautifully here as long as you cut it into similar-sized pieces. Eggplant and mushrooms add a meaty texture while butternut squash brings autumn sweetness to the bowl. The key is adjusting your roasting time so everything finishes at the same moment of perfect tenderness.
Make It Your Own
Sometimes I add a handful of toasted walnuts or pecans for crunch, or crumble goat cheese instead of feta for a tangier finish. A little minced garlic or red pepper flakes can add warmth when you want something with more kick. This recipe is wonderfully forgiving and welcomes whatever sounds good to you.
Serving Suggestions
This dish works as a complete meal on its own, especially when topped with chickpeas or white beans for extra protein. It also pairs beautifully alongside grilled fish or roasted chicken for a more substantial dinner. The flavors deepen overnight, making it excellent for packing into lunch containers throughout the week.
- Serve it slightly warm rather than piping hot for the best flavor experience
- Let the dish sit for 10 minutes before serving to allow the dressing to absorb
- Store any leftovers in the refrigerator for up to five days
Pin it Whether you are cooking for a crowd or just yourself, this farro bowl hits all the right notes of comfort and nourishment.
Recipe FAQs
- → What does farro taste like?
Farro has a nutty, slightly sweet flavor with a chewy texture similar to barley but slightly more tender. It's a hearty whole grain that absorbs flavors well while maintaining its structure.
- → Do I need to soak farro before cooking?
No soaking is required for farro. Simply rinse it under cold water and simmer in liquid for 25-30 minutes until tender but still chewy. Some varieties cook faster, so check package instructions.
- → Can I use other vegetables?
Absolutely. Eggplant, mushrooms, butternut squash, sweet potatoes, or Brussels sprouts all work beautifully. Aim for about 5-6 cups of diced vegetables total and adjust roasting time as needed.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day. Reheat gently or enjoy cold—it's delicious either way.
- → Is this dish gluten-free?
No, farro is a wheat variety and contains gluten. For a gluten-free alternative, try substituting quinoa, brown rice, or sorghum. Adjust cooking liquid and time accordingly.
- → Can I make this vegan?
Yes. Simply omit the feta cheese or replace it with a vegan alternative. The dish is satisfying and complete without dairy, thanks to the protein from farro and rich roasted vegetables.