# Components:
→ Grains
01 - 1 cup farro (uncooked)
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 red onion, cut into wedges
06 - 1 medium carrot, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Dressing & Finish
13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/4 cup chopped fresh parsley
16 - 2 tablespoons crumbled feta cheese (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25–30 minutes, stirring halfway, until caramelized and tender.
04 - Rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 25–30 minutes until tender but still chewy. Drain excess liquid if necessary.
05 - In a large bowl, combine cooked farro, roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar. Toss gently to combine.
06 - Stir in fresh parsley and top with crumbled feta cheese if using. Serve warm or at room temperature.
