Save There's something about the smell of vegetables caramelizing in a hot oven that makes you feel like you're actually accomplishing something in the kitchen. I discovered farro quite by accident one Tuesday afternoon when my usual rice was nowhere to be found, and I grabbed this chewy grain instead, not knowing it would become my go-to for weeknight dinners. The way it holds onto dressing while staying nutty and substantial reminded me that sometimes the best meals come from happy accidents and a willingness to try something unfamiliar.
I made this for a potluck at work last spring, and it disappeared so fast I only got a small spoonful before someone asked for the recipe. What struck me wasn't that people loved it, but that everyone grabbed seconds without hesitation, even the ones who usually stick to safer choices. Watching skeptical faces light up when they tasted the caramelized vegetables mixed with that chewy farro grain taught me that simple, honest food speaks louder than anything fancy.
Ingredients
- Farro (1 cup uncooked): This ancient grain has a satisfying chewiness that regular rice can't match, and it holds up beautifully against bold dressings without turning mushy.
- Vegetable broth or water (3 cups): Broth adds subtle flavor that water alone won't give you, so don't skip that upgrade if you have it on hand.
- Red bell pepper (1, diced): The sweetness intensifies when roasted, creating little pockets of concentrated flavor throughout the dish.
- Zucchini (1, diced): It softens beautifully in the oven and acts like a sponge for all the dressing flavors.
- Red onion (1, cut into wedges): These become almost candy-like when caramelized, adding a sharp sweetness that balances the earthiness of the farro.
- Carrot (1 medium, sliced): Cut yours into thicker coins rather than thin slices so they maintain their structure and don't disappear into the dish.
- Cherry tomatoes (1 cup, halved): Save these for the last few minutes of roasting if you like them to burst slightly rather than turn into raisins.
- Olive oil for roasting (2 tablespoons): Don't be shy here—good caramelization requires enough oil to coat everything evenly.
- Dried thyme and oregano (1 teaspoon each): These Mediterranean herbs are what make this feel like a cohesive dish rather than random roasted vegetables.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season your vegetables generously before they hit the oven, not after, for better flavor penetration.
- Extra-virgin olive oil for dressing (2 tablespoons): This is your finishing touch, so use the good stuff you actually enjoy tasting.
- Balsamic vinegar (1 tablespoon): A little goes a long way here—it adds brightness without overpowering the grain's natural nuttiness.
- Fresh parsley (1/4 cup chopped): Stir most of it in before serving and reserve some for a fresh green pop on top.
- Feta cheese (2 tablespoons crumbled, optional): If you use it, crumble it by hand rather than buying pre-crumbled, and add it just before serving so it doesn't get lost in the warmth.
Instructions
- Heat your oven and prepare your workspace:
- Set your oven to 425°F and line a large baking sheet with parchment paper—this step matters because it makes cleanup painless and prevents sticking. Having everything ready before you start chopping means you won't have vegetables sitting around oxidizing while you scramble for supplies.
- Dress and spread your vegetables:
- In a large bowl, combine all your diced and sliced vegetables with the 2 tablespoons of olive oil, thyme, oregano, salt, and pepper, making sure every piece gets a light coating. Spread them out in a single layer on your baking sheet without crowding—if they're packed too tight, they'll steam instead of caramelize.
- Roast until the edges turn golden:
- Prepare the farro while vegetables roast:
- Rinse your farro under cold water to remove any dust, then combine it with your vegetable broth in a saucepan. Bring it to a boil, then reduce to a simmer, cover it, and let it cook undisturbed for about 25 to 30 minutes until the grains are tender but still have a slight bite to them.
- Combine everything in a big bowl:
- Once both components are done, transfer your cooked farro to a large bowl and add the roasted vegetables, the 2 tablespoons of extra-virgin olive oil, and the balsamic vinegar. Toss everything together gently so the vegetables don't fall apart, but with enough enthusiasm that the dressing coats everything evenly.
- Finish with fresh herbs and optional cheese:
- Stir in most of the fresh parsley, then taste and adjust seasonings if needed. Top with crumbled feta if using, and serve warm or let it cool to room temperature—it's honestly good both ways.
Save I made this for my sister during a particularly chaotic week when she was moving, and she ate it straight from the container while surrounded by cardboard boxes, and somehow that moment—her closing her eyes between bites in the middle of all that chaos—felt like the highest compliment. Food that brings a moment of peace when everything around you is messy is the kind of food worth knowing how to make.
Why This Works as Both a Main and a Side
The beauty of this dish is its flexibility, which I learned when I served it three ways in one week. On Monday, it was my entire dinner with a simple green salad alongside it. By Wednesday, it was the vegetable component next to grilled chicken for a friend who'd mentioned feeling bored with his usual rotation. The farro is substantial enough to anchor a plate all on its own, but it also knows how to play nicely with other proteins, making it the kind of recipe that grows with you instead of limiting you to one way of serving it.
Adapting for the Season and What You Have
Summer versions of this lean into tomatoes and tender zucchini, while fall versions in my kitchen suddenly feature roasted butternut squash and mushrooms that caramelize like nothing else. The same technique works whether you're using what's on sale at your market or cleaning out your vegetable drawer before everything wilts. I've learned that the roasting process is what matters most—give almost any vegetable enough heat and olive oil, and it transforms into something almost unrecognizable and infinitely better.
Storage and Serving Suggestions
This dish improves slightly after a day in the refrigerator as the flavors get friendlier with each other, making it excellent for meal prep or bringing to work the next day. You can reheat it gently on the stovetop or just eat it cold straight from the container, and it's equally good either way. Whether you're packing it for lunch or serving it at dinner, a final sprinkle of fresh parsley right before eating brightens everything up in a way that feels almost generous.
- Make it in bigger batches and portion it into containers for grab-and-go lunches throughout the week.
- If you're cooking for one, this halves beautifully without any fussing with measurements.
- Store any leftovers in an airtight container for up to four days, though honestly it rarely lasts that long.
Save This recipe taught me that sometimes the most satisfying meals aren't about complicated techniques or expensive ingredients, but rather about respecting what you're cooking and giving it the time and heat it deserves. I hope it becomes something you reach for regularly, whether it's for a Tuesday night or a potluck where you need to bring something that quietly impresses everyone.
Questions & Answers
- → Do I need to soak farro before cooking?
No soaking is required for farro. Simply rinse it under cold water and cook it directly in vegetable broth or water. The grain simmers for 25–30 minutes until tender but still pleasantly chewy.
- → Can I make this dish ahead of time?
Absolutely. This bowl actually improves as the flavors meld together. Store cooked farro and roasted vegetables separately in the refrigerator for up to 4 days. Toss with dressing just before serving.
- → What vegetables work best for roasting?
The combination listed is ideal, but you can swap in seasonal options like eggplant, mushrooms, butternut squash, or Brussels sprouts. Just cut everything into similar-sized pieces for even roasting.
- → Is farro gluten-free?
Farro contains gluten since it's a type of wheat. For a gluten-free alternative, try quinoa, brown rice, or sorghum following similar cooking methods.
- → How can I add more protein?
Stir in cooked chickpeas or white beans with the vegetables. Top with grilled chicken, roasted salmon, or a fried egg. You could also add walnuts or pine nuts for crunch.