Description
Delicious roasted vegetables mixed with pearled farro, tossed in olive oil and spices.
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
- Salt and pepper to taste
- 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 warm or at room temperature.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg