Ingredients
– 1 cup farro
– 2 cups vegetable broth or water
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 red onion, cut into wedges
– 1 cup cherry tomatoes, halved
– 3 tablespoons olive oil
– Salt and pepper, to taste
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– ¼ cup feta cheese, crumbled (optional)
– Fresh parsley, chopped, for garnish
Instructions
Follow these simple steps to prepare your Farro and Roasted Vegetable Salad:
1. Cook the Farro: In a medium saucepan, combine the farro and vegetable broth (or water). Bring to a boil, reduce heat, cover, and simmer for about 25-30 minutes until tender. Drain any excess liquid and set aside.
2. Preheat Oven: While the farro cooks, preheat your oven to 400°F (200°C).
3. Prepare Vegetables: On a large baking sheet, toss the diced bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, salt, pepper, oregano, and garlic powder. Spread them out evenly.
4. Roast Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. Combine Ingredients: In a large mixing bowl, combine the cooked farro and roasted vegetables. If using, add in the crumbled feta cheese.
6. Garnish and Serve: Sprinkle with fresh parsley for a pop of color and additional flavor. Toss everything together gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Fat: 8g
- Protein: Toss in cooked chicken, shrimp, or chickpeas for added protein and heartiness.