Roasted Veggie and Farro Bowl with Balsamic Vinaigrette

This roasted veggie and farro bowl brings together the classic Caprese flavors of mozzarella, tomato and basil in a hearty grain bowl form. Farro, an ancient grain with a nutty flavor and chewy texture, provides a satisfying base. Tender 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.

Perfect for a weeknight dinner, this bowl is packed with fiber and protein, making it a balanced and filling option. The combination of textures-from the chewy farro to the creamy cheese and crunchy almonds-will keep you coming back for more.

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Ingredients

1 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. In a medium pot, combine the farro, veggie stock concentrates and 3½ cups of water (6 cups for 4 servings). Bring to a boil, then cook until the farro is tender, about 25-30 minutes. If the water evaporates before the farro is done, add a splash more water.
2. Meanwhile, wash and dry all produce. Trim the zucchini and slice into thin rounds. Cut the tomato into 6 wedges. Halve and peel the red onion; cut one half into ½-inch wedges and finely chop the remaining half. Dice the mozzarella into ½-inch pieces. Pick the basil leaves from the stems; discard the stems. Finely chop half the leaves and tear the remaining leaves into large pieces.
3. Place the onion wedges in the center of a large piece of foil. Lift up the edges and crimp the sides to form a bowl. Pour in half the balsamic vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place the foil packet on one side of a baking sheet.
4. On the opposite side of the baking sheet, toss the tomato and zucchini with a drizzle of olive oil, Italian seasoning, salt and pepper. (For 4 servings, use two baking sheets.) Roast until the tomato and zucchini are browned and the onion wedges are softened, about 15-20 minutes. Meanwhile, heat a small dry pan over medium-high heat. Add the almonds and toast, stirring often, until fragrant and lightly browned, 3-4 minutes. Transfer to a small bowl.
5. In a second small bowl, whisk together the remaining balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of vegetable oil in the same pan used for the almonds over medium-high heat. Add the chopped onion and cook until softened, 4-5 minutes. Season with salt and pepper.
6. Once the farro is tender, drain any excess water and stir in the cooked onion, chopped basil, half the mozzarella and 1 tablespoon of butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the farro between bowls. Top with the roasted vegetables and remaining mozzarella. Drizzle with the vinaigrette and sprinkle with the almonds and torn basil.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or brown rice. Adjust cooking time accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Can I make this recipe vegan?

To make it vegan, omit the mozzarella and butter and use a plant-based butter alternative. The rest of the ingredients are plant-based.