Farro Pesto Veggie Bowl with Sun-Dried Tomato Balsamic Drizzle

Farro Pesto Veggie Bowl with Sun-Dried Tomato Balsamic Drizzle

Chewy farro and roasted vegetables get tossed in basil pesto, then finished with a tangy balsamic drizzle.

Total 55 min Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts

This grain bowl layers nutty farro with roasted zucchini, bell pepper, and cherry tomatoes, all coated in bright basil pesto. A sun-dried tomato balsamic drizzle adds a tangy, concentrated finish that ties the whole bowl together. It works well as a hearty lunch or a light meatless dinner, and leftovers hold up nicely for next-day meal prep.

Ingredients

  • 1 1/2 cups farro, rinsed
  • 3 cups water or vegetable broth
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup basil pesto
  • 1/3 cup sun-dried tomato balsamic glaze
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 2 tablespoons fresh basil leaves, torn

Method

  1. In a 6-quart saucepan, combine the rinsed farro and water or vegetable broth. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the farro is tender and chewy.

  3. Drain any excess liquid from the farro and set aside to cool slightly.

  4. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  5. Spread the zucchini, bell pepper, cherry tomatoes, and red onion on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper, then toss to coat evenly.

  6. Roast the vegetables, stirring once halfway through, until softened and lightly caramelized at the edges.

  7. In a large bowl, toss the cooked farro with the basil pesto until evenly coated.

  8. Divide the pesto farro among four bowls and top with the roasted vegetables.

  9. Drizzle each bowl with the sun-dried tomato balsamic glaze, then top with crumbled feta, toasted pine nuts, and torn basil leaves before serving.

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    Farro Pesto Veggie Bowl with Sun-Dried Tomato Balsamic Drizzle

    This grain bowl layers nutty farro with roasted zucchini, bell pepper, and cherry tomatoes, all coated in bright basil pesto. A sun-dried tomato balsamic drizzle adds a tangy, concentrated finish that ties the whole bowl together. It works well as a hearty lunch or a light meatless dinner, and leftovers hold up nicely for next-day meal prep.

    55 min 4 servings 480 cal

    Ingredients

    • 1 1/2 cups farro, rinsed
    • 3 cups water or vegetable broth
    • 1 zucchini, sliced into half-moons
    • 1 red bell pepper, sliced
    • 1 cup cherry tomatoes, halved
    • 1 small red onion, sliced
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup basil pesto
    • 1/3 cup sun-dried tomato balsamic glaze
    • 1/2 cup crumbled feta cheese
    • 1/4 cup toasted pine nuts
    • 2 tablespoons fresh basil leaves, torn

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed farro and water or vegetable broth. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the farro is tender and chewy.

    3. 3

      Drain any excess liquid from the farro and set aside to cool slightly.

    4. 4

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    5. 5

      Spread the zucchini, bell pepper, cherry tomatoes, and red onion on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper, then toss to coat evenly.

    6. 6

      Roast the vegetables, stirring once halfway through, until softened and lightly caramelized at the edges.

    7. 7

      In a large bowl, toss the cooked farro with the basil pesto until evenly coated.

    8. 8

      Divide the pesto farro among four bowls and top with the roasted vegetables.

    9. 9

      Drizzle each bowl with the sun-dried tomato balsamic glaze, then top with crumbled feta, toasted pine nuts, and torn basil leaves before serving.