Farro With Roasted Vegetables

Last autumn, my tiny apartment kitchen smelled like roasted vegetables for three days straight, and honestly, I did not mind one bit. I had discovered farro at the farmers market from an enthusiastic farmer who insisted it would change how I thought about grains. Skeptical but curious, I bought a bag and ended up making this bowl five times that week.

My sister came over unexpectedly that first week, took one bite, and literally asked if I could pack her a portion for work the next day. Now whenever she visits, this is the first thing she requests, and we have this quiet understanding that I will double the recipe so she can take some home.

Ingredients

• 1 cup farro (uncooked): This ancient Italian grain has the most wonderful chewy texture that holds up beautifully against roasted vegetables
• 3 cups vegetable broth or water: Using broth instead of water adds subtle depth to the farro as it cooks
• 1 red bell pepper, diced: Roasted red peppers turn incredibly sweet and add gorgeous color to the bowl
• 1 zucchini, diced: Zucchini caramelizes beautifully in the oven, developing these lovely crispy edges
• 1 red onion, cut into wedges: Red onion mellow out when roasted, adding just a hint of sweetness without harsh bite
• 1 medium carrot, sliced: Carrots add natural sweetness and a nice pop of orange color
• 1 cup cherry tomatoes, halved: These blister and concentrate in the oven, becoming little bursts of intense flavor
• 2 tablespoons olive oil: Helps the vegetables caramelize and prevents sticking
• 1 teaspoon dried thyme: Earthy and aromatic, thyme pairs perfectly with roasted vegetables
• 1 teaspoon dried oregano: Adds that classic Mediterranean herbal note
• 1/2 teaspoon salt: Enhances all the natural flavors as they roast
• 1/4 teaspoon freshly ground black pepper: Adds a gentle warmth and complexity
• 2 tablespoons extra-virgin olive oil: This finishing oil adds rich, fruity flavor that ties everything together
• 1 tablespoon balsamic vinegar: The acidity cuts through the richness and adds a lovely tangy balance
• 1/4 cup chopped fresh parsley: Bright, fresh herbs make the dish feel alive and vibrant
• 2 tablespoons crumbled feta cheese (optional): Salty, creamy feta is the perfect finish, though the dish is lovely without it too

Instructions

Get your oven ready:

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup later

Prep the vegetables:

In a large bowl, toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper until everything is evenly coated

Roast until golden:

Spread vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are tender and beautifully caramelized

Cook the farro:

Meanwhile, rinse the farro under cold water and combine it with vegetable broth (or water) in a medium saucepan, bringing to a boil then reducing to a simmer

Let it simmer gently:

Cover and cook for 25 to 30 minutes until the farro is tender but still has a pleasant chew, draining any excess liquid if necessary

Bring everything together:

In a large bowl, combine the cooked farro with roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar, tossing gently

Finish with fresh touches:

Stir in fresh parsley and top with crumbled feta cheese if using, then serve warm or at room temperature

Pin this

This recipe became my go-to comfort food during a particularly stressful month at work. Something about chopping vegetables and listening to them sizzle in the oven felt meditative, and eating something so nourishing made everything feel manageable.

Making It Your Own

I have learned that this recipe is incredibly forgiving and adaptable. Sometimes I add eggplant when it is in season, or mushrooms for extra umami depth. Once I even added roasted butternut squash in the fall, and that version was absolutely stunning.

Serving Suggestions

This farro bowl works beautifully as a standalone vegetarian main, but I also love serving it alongside grilled chicken or fish for a more substantial meal. The leftovers pack perfectly for lunch and actually taste even better the next day as the flavors meld together.

Storage and Meal Prep

This recipe meal preps like a dream and stays fresh in the refrigerator for up to five days. I like to keep the feta separate if I am meal prepping, adding it just before serving so it does not become soggy.

• The farro can be cooked up to three days ahead and stored separately
• Roasted vegetables reheat beautifully in the oven or a quick pan fry
• This dish also freezes well for up to three months without the fresh herbs and feta

Pin this

There is something deeply satisfying about a bowl of food that feels both comforting and virtuous at the same time.

Recipe FAQs

→ What does farro taste like?

Farro has a nutty, slightly sweet flavor with a satisfying chewy texture similar to barley but slightly more tender. It absorbs flavors well while maintaining its structure.

→ Do I need to soak farro before cooking?

No soaking is required for most farro varieties. Simply rinse under cold water and simmer in broth or water for 25-30 minutes until tender but still chewy.

→ Can I make this ahead of time?

Absolutely. This dish actually improves after sitting as the flavors meld. Store in an airtight container for up to 5 days and serve cold, at room temperature, or gently reheated.

→ What vegetables work best for roasting?

Root vegetables, bell peppers, zucchini, eggplant, and onions all roast beautifully. Choose vegetables that cook at similar rates, cutting harder vegetables into smaller pieces.

→ Is this dish gluten-free?

No, farro is a wheat variety containing gluten. For a gluten-free alternative, substitute with quinoa, brown rice, or sorghum using similar cooking times.

→ How can I add more protein?

Add chickpeas or white beans during the last minutes of roasting, top with grilled chicken or shrimp, or stir in hemp hearts and extra nuts when serving.