Roasted Veggie Caprese Grain Bowl with Farro and Balsamic Vinaigrette

This roasted veggie caprese grain bowl is a hearty and satisfying dinner that brings together the classic flavors of caprese salad with the nutty chewiness of farro. Roasted zucchini and juicy tomatoes are tossed with fresh basil, creamy mozzarella and a tangy-sweet balsamic vinaigrette for a meal that’s as nutritious as it is delicious.

Farro is an ancient grain known for its nutty flavor and high fiber content, making it a perfect base for this bowl. Whether you’re looking for a quick weeknight dinner or a meal prep option, this recipe is sure to become a favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook farro according to package directions, substituting water with veggie stock concentrate mixed with water for extra flavor. Drain if needed.
3. While farro cooks, chop zucchini, tomato and red onion into bite-sized pieces. Toss with Italian seasoning and a drizzle of olive oil. Spread on the prepared baking sheet.
4. Roast vegetables for 15-20 minutes, until tender and lightly browned.
5. In a small bowl, whisk together balsamic vinegar and a tablespoon of olive oil to make the vinaigrette.
6. In a large bowl, combine cooked farro, roasted vegetables, torn basil leaves and sliced almonds. Pour vinaigrette over and toss gently.
7. Tear fresh mozzarella into pieces and fold into the bowl. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with other grains like quinoa, brown rice or barley. Adjust cooking times accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight.

Is this recipe vegan?

No, it contains fresh mozzarella. To make it vegan, omit the cheese or use a plant-based alternative.