Save The first time I made farro was on a whim after my neighbor Susan dropped off a bag from her Italian aunt and insisted I try it. I had no idea what to expect, but that nutty chewy texture won me over instantly. Now it is my go-to grain for meal prep because it actually gets better after a few days in the fridge. This roasted vegetable version came together during a particularly busy autumn when I needed something substantial but did not want to spend hours hovering over the stove.
Last winter my sister came over unexpectedly and I threw this together using whatever was wilting in my crisper drawer. She texted me three days later asking for the recipe, which is basically my highest seal of approval. There is something about the way the balsamic vinegar hits those caramelized vegetables that makes the whole kitchen smell amazing while it roasts.
Ingredients
- 1 cup farro: Look for semi-pearled farro which cooks faster but still keeps that satisfying bite
- 3 cups vegetable broth: The broth seasons the farro from the inside out as it simmers
- 1 red bell pepper, diced: Red peppers get sweeter when roasted, balancing the earthy farro perfectly
- 1 zucchini, diced: Do not cut the pieces too small or they will disappear during roasting
- 1 red onion, cut into wedges: Wedges hold their shape better than chopped onion and caramelize beautifully
- 1 medium carrot, sliced: Carrots add a subtle sweetness that plays nicely with the balsamic
- 1 cup cherry tomatoes, halved: They burst in the oven creating little pockets of concentrated flavor
- 2 tablespoons olive oil: This helps the vegetables develop those gorgeous browned edges
- 1 teaspoon dried thyme: Thyme has this woodsy quality that grounds the whole dish
- 1 teaspoon dried oregano: Dried oregano actually works better than fresh here since it distributes evenly
- 1/2 teaspoon salt: The vegetables need this upfront seasoning to develop depth
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in the final flavor
- 2 tablespoons extra-virgin olive oil: Save your good oil for this finishing drizzle where you can really taste it
- 1 tablespoon balsamic vinegar: Just enough to brighten everything without overpowering
- 1/4 cup chopped fresh parsley: Parsley adds a fresh pop that cuts through the richness
- 2 tablespoons crumbled feta cheese: Totally optional but that salty creaminess is pretty perfect
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so cleanup is effortless
- Prep the vegetables:
- Toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with olive oil, thyme, oregano, salt, and pepper until everything is evenly coated
- Roast until golden:
- Spread the vegetables on your prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are tender and starting to caramelize in spots
- Cook the farro:
- While the vegetables roast, rinse the farro and combine it with vegetable broth in a saucepan, bring to a boil, then simmer covered for 25 to 30 minutes until tender but still pleasantly chewy
- Bring it together:
- Combine the cooked farro and roasted vegetables in a large bowl, then drizzle with the extra-virgin olive oil and balsamic vinegar
- Finish and serve:
- Toss gently, stir in the fresh parsley, and sprinkle with crumbled feta if you want that extra salty pop
Save This dish has become my standard contribution to potlucks because it travels beautifully and tastes good at room temperature. My friend Sarah claims she does not even like grain salads but went back for thirds when I brought this to a summer barbecue.
Making It Your Own
I have swapped in butternut squash cubes during fall and they were incredible with the thyme and balsamic. Eggplant works wonderfully too but I would recommend salting it first to draw out excess moisture before roasting.
Meal Prep Magic
This keeps for a solid five days in the refrigerator and actually tastes better on day two or three once the flavors have had time to mingle. I sometimes pack it in Mason jars with a layer of fresh arugula on top for an instant desk lunch.
Serving Suggestions
While this is completely satisfying on its own, I have served it alongside grilled chicken for dinner guests who wanted something more substantial. A dollop of hummus on top is also pretty fantastic.
- Try swapping in fresh basil instead of parsley in the summer months
- A squeeze of fresh lemon juice right before serving brightens everything
- Toast a few extra tablespoons of farro in a dry pan before cooking for extra nuttiness
Save There is something deeply comforting about a dish that comes together so simply but feels so nourishing. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → What does farro taste like?
Farro has a nutty, earthy flavor with a satisfying chewy texture similar to barley but slightly more tender. It absorbs flavors beautifully from broths and dressings.
- → Can I make this ahead of time?
Yes, this dish actually improves after sitting. The farro absorbs the vinaigrette and flavors meld. Store in the refrigerator for up to 4 days and serve cold or gently warmed.
- → Is farro gluten-free?
No, farro is a wheat product and contains gluten. For a gluten-free alternative, try quinoa, brown rice, or millet in this preparation.
- → What vegetables work best for roasting?
Root vegetables, brassicas, and firm vegetables roast beautifully. Try eggplant, mushrooms, butternut squash, Brussels sprouts, or cauliflower in addition to or instead of the suggested vegetables.
- → Do I need to rinse farro before cooking?
Rinsing farro removes dust and excess starch, resulting in cleaner flavor and less gummy texture. A quick cold-water rinse is sufficient before adding to the cooking liquid.