Warm Farro Salad with Roasted Vegetables

Discover the robust flavors and pleasing textures in this warm farro salad, featuring roasted vegetables. The farro lends a chewy contrast to the sweetness of caramelized vegetables, creating a hearty dish that nourishes and satisfies. This flexible recipe allows the addition of varied vegetables, making it a versatile choice for any meal. It serves well as both a substantial main and an enticing side, bringing warmth and nutrition to your dining table.

Ingredients

• 1 cup farro, uncooked
• 2 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1 tsp Dried Thyme
• 1/2 tsp Garlic Powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the farro as per the instructions on the package until tender, about 30 minutes.
3. While the farro is cooking, prepare the vegetables. In a large bowl, combine the sliced zucchini, chopped red bell pepper, and halved cherry tomatoes.
4. Drizzle the vegetables with olive oil. Sprinkle the dried thyme and garlic powder evenly over them, and toss everything together to ensure the vegetables are well-coated.
5. Spread the seasoned vegetables in a single layer on a baking sheet. Place in the oven and roast for 20-25 minutes, until the vegetables are tender and the edges begin to caramelize.
6. Combine the roasted vegetables with the cooked farro in a large serving bowl, gently mixing to distribute the flavors.
7. Serve the salad warm, adjusting the seasoning with salt and freshly ground black pepper if needed.

Keywords: Nutritious, Hearty, Vegetable-rich, Salad, Mediterranean

Spice Rack: Dried Thyme, Garlic Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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