Vegetarian Dinner Easy Roasted Veg and Farro Salad
Vegetarian Dinner Easy Roasted Veg and Farro Salad is a vibrant, wholesome dish that combines the nutty flavor of farro with an array of colorful roasted vegetables. Perfect for cozy family dinners or casual gatherings, this salad offers a delightful balance of textures and tastes in every bite. With simple preparation steps and the freedom to customize based on seasonal produce, it’s sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup pearled farro
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, chopped
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- ¼ cup fresh herbs (basil or parsley), chopped
Instructions
- Preheat oven to 400°F (200°C).
- Rinse farro under cold water. In a saucepan, combine with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for about 25 minutes until tender.
- Chop bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
- In a bowl, toss vegetables with olive oil, salt, and pepper until coated. Spread on a parchment-lined baking sheet.
- Roast vegetables in the oven for 20-25 minutes until tender and caramelized.
- Combine cooked farro with roasted vegetables in a large bowl. Stir in fresh herbs before serving warm or at room temperature.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute quinoa for farro for a gluten-free option. Add chickpeas or nuts for extra protein and crunch. Store leftovers in an airtight container in the fridge for up to three days.