If you’re looking for a vibrant, hearty, and totally satisfying meal, this Roasted Vegetable Farro Bowl with Feta and Balsamic Recipe is going to become your new favorite. It’s a beautiful medley where nutty farro meets tender, caramelized roasted vegetables, all brought together by a tangy balsamic dressing and creamy crumbles of feta cheese. Whether you want a nourishing lunch or a colorful dinner, this bowl offers layers of flavor and texture that make every bite an absolute joy.
Ingredients You’ll Need
These ingredients are simple, wholesome staples that work perfectly together to balance earthy textures, sweet roasted notes, and fresh, zesty flavors. Each item plays a crucial role in creating a farro bowl bursting with color, taste, and satisfying bite.
- 1 cup uncooked farro: This chewy whole grain is the hearty foundation of the bowl, lending a nutty flavor and wonderful texture.
- 3 cups vegetable broth or water: Used to cook the farro for extra depth of flavor when choosing broth.
- 1 red bell pepper, diced: Adds sweetness and a pop of bright red color to the dish.
- 1 zucchini, diced: A mild, tender vegetable that soaks up the olive oil and herbs beautifully.
- 1 red onion, cut into wedges: Roasting this brings out its natural sweetness and gentle bite.
- 1 medium carrot, sliced: Adds subtle earthiness and a beautiful orange hue to the mix.
- 1 cup cherry tomatoes, halved: These burst with tangy juiciness when roasted, complementing the grains perfectly.
- 2 tablespoons olive oil: Essential for roasting the vegetables to caramelized perfection.
- 1 teaspoon dried thyme: Offers a hint of woodsy herbal warmth.
- 1 teaspoon dried oregano: Brings a bright, aromatic Mediterranean flavor.
- 1/2 teaspoon salt: Enhances all the natural flavors of the ingredients.
- 1/4 teaspoon freshly ground black pepper: Adds just the right amount of kick.
- 2 tablespoons extra-virgin olive oil: For drizzling and tossing the final salad, adding richness and shine.
- 1 tablespoon balsamic vinegar: Raises the whole dish with a tangy, slightly sweet brilliance.
- 1/4 cup chopped fresh parsley: A fresh herbal garnish that brightens every bite.
- 2 tablespoons crumbled feta cheese (optional): Adds a creamy, salty contrast that truly makes the dish sing.
How to Make Roasted Vegetable Farro Bowl with Feta and Balsamic Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425 degrees Fahrenheit and lining a large baking sheet with parchment paper. This ensures an easy cleanup and helps the vegetables roast evenly to that perfect caramelized edge we all love.
Step 2: Season the Vegetables
Toss the diced red bell pepper, zucchini, onion wedges, carrot slices, and halved cherry tomatoes with olive oil, dried thyme, oregano, salt, and pepper. Coating them generously means every bite will be bursting with a harmonious blend of herbaceous and savory notes.
Step 3: Roast the Vegetables
Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for about 25 to 30 minutes, stirring halfway through to ensure even caramelization and tender, rich flavors. This roasting step is where the veggies develop their irresistible sweetness and texture.
Step 4: Cook the Farro
While the veggies roast, rinse the farro under cold water to remove any dust or impurities. Combine the farro and vegetable broth in a medium saucepan and bring to a boil. Then reduce the heat to low, cover with a lid, and let it simmer gently for 25 to 30 minutes until tender yet pleasantly chewy. Drain any excess liquid once done.
Step 5: Combine and Dress the Bowl
In a large bowl, toss together the cooked farro, roasted vegetables, the extra-virgin olive oil, and balsamic vinegar. This dressing blends everything with a luscious tang that ties the nutty, sweet, and savory flavors together perfectly.
Step 6: Finish with Freshness and Feta
Stir in the fresh chopped parsley to add a vibrant herbal note and top it all off with crumbled feta cheese if you like a creamy, salty finish. This final touch elevates the dish into something truly special, offering a balance of richness and brightness.
How to Serve Roasted Vegetable Farro Bowl with Feta and Balsamic Recipe
Garnishes
Adding a sprinkle of toasted pine nuts or pumpkin seeds can add a delightful crunch. For an extra fresh touch, lemon zest or a drizzle of high-quality extra virgin olive oil right before serving can elevate the flavors wonderfully.
Side Dishes
This bowl is hearty enough to stand alone but pairs beautifully with a crisp green salad or warm pita bread for scooping. For an even more complete meal, a side of grilled chicken or chickpeas can add beneficial protein.
Creative Ways to Present
Try serving the Roasted Vegetable Farro Bowl with Feta and Balsamic Recipe in individual mason jars for a picnic or meal prep option. Layer the farro on the bottom, veggies in the middle, then sprinkle with feta and parsley on top. This not only looks lovely but keeps everything fresh and separated until you’re ready to toss and eat.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they mingle, making leftovers a joy to eat cold or at room temperature.
Freezing
While roasted vegetables can be frozen, farro tends to get mushy upon thawing, so freezing the combined bowl is not recommended. Instead, freeze leftover farro and roasted vegetables separately for best texture when reheated.
Reheating
Gently reheat leftovers in a skillet or microwave until just warmed through. If it feels a bit dry, add a splash of olive oil or a squeeze of lemon juice to refresh the flavors and moisture.
FAQs
Can I use other grains instead of farro?
Absolutely! While farro gives this bowl its signature chewy texture and nutty flavor, you can substitute with barley, quinoa, or brown rice if you prefer or need a gluten-free option.
Is this recipe vegan?
It definitely can be! Just omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly without sacrificing flavor.
Can I prepare the vegetables in advance?
Yes! You can chop and season the vegetables a day ahead and refrigerate them. When ready, toss them on the baking sheet and roast; this cuts down on your active cooking time.
What type of balsamic vinegar works best?
Choose a good quality traditional balsamic vinegar for the best balance of sweetness and acidity. However, a less expensive balsamic will still add nice flavor, so don’t stress too much about it.
How do I make this recipe gluten-free?
Since farro contains gluten, swap it out for gluten-free grains like quinoa, millet, or certified gluten-free brown rice to keep the dish safe for gluten-sensitive eaters.
Final Thoughts
This Roasted Vegetable Farro Bowl with Feta and Balsamic Recipe is a shining example of how simple, wholesome ingredients come together to create something truly delightful and nourishing. It’s flexible enough to suit many tastes and occasions, yet always reliable for delivering flavor, texture, and warmth. I wholeheartedly encourage you to try making it soon—you might just find your new go-to meal that feels like a cozy hug in a bowl.
Print
Roasted Vegetable Farro Bowl with Feta and Balsamic Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A wholesome and flavorful Farro with Roasted Vegetables recipe featuring tender farro cooked in vegetable broth and mixed with a medley of caramelized roasted vegetables. Enhanced with herbs, olive oil, balsamic vinegar, fresh parsley, and optional crumbled feta cheese, this dish is perfect as a hearty side or a satisfying main meal.
Ingredients
Grains and Broth
- 1 cup uncooked farro
- 3 cups vegetable broth or water
Vegetables
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 red onion, cut into wedges
- 1 medium carrot, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Finishing Touches
- 1/4 cup chopped fresh parsley
- 2 tablespoons crumbled feta cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season Vegetables: In a large bowl, toss the diced red bell pepper, zucchini, red onion wedges, sliced carrot, and halved cherry tomatoes with 2 tablespoons of olive oil, dried thyme, dried oregano, salt, and freshly ground black pepper. Ensure the vegetables are well coated with the seasoning and oil.
- Roast Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through cooking, until the vegetables are tender and caramelized.
- Cook Farro: While the vegetables roast, rinse the farro under cold water. In a medium saucepan, combine the rinsed farro and 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 to 30 minutes, or until the farro is tender but still chewy. Drain any excess liquid if needed.
- Combine Ingredients: In a large bowl, combine the cooked farro and the roasted vegetables. Drizzle with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of balsamic vinegar. Toss gently to evenly mix all ingredients.
- Finish and Serve: Stir in the chopped fresh parsley for a burst of freshness. Optionally, sprinkle 2 tablespoons of crumbled feta cheese over the top for added creaminess and flavor. Serve the dish warm or at room temperature as a delightful main or side.
Notes
- Farro can be substituted with other whole grains like barley or quinoa if preferred.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning and herbs according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water or broth to maintain moisture.
