Veggie Farro Bowl

Veggie Farro Bowl

Two Chef Mission
Hearty farro and marinated roasted veggies come together in a light yet filling meal that everyone in your family is sure to enjoy.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 2 people
Calories 888 kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • 2 Mixing Bowl
  • Whisk
  • Heat resistant spoon/spatula


  • 1 cup Farro
  • 1/4 each Eggplant diced
  • 1/2 each Zucchini diced
  • 1/2 each Onion diced
  • 1/2 Tbsp Thyme chopped
  • 1/2 Tbsp Oregano chopped
  • 1 Tbsp Dill chopped
  • 4 oz Red Wine Vinegar
  • 4 oz Olive Oil
  • 1/2 Tbsp Dijon Mustard
  • 1/2 Tbsp Honey
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F
  • Cook the farro to the bag or box instructions
  • For the vinaigrette blend the oil, vinegar, salt, pepper, herbs, dijon, and honey.
  • Toss all veggies with 1/3 of the vinaigrette and roast in the oven until tender about 12-15 minutes.
  • Toss the farro and veggies together and add more vinaigrette as needed
  • Enjoy!


Calories: 888kcalCarbohydrates: 84gProtein: 10gFat: 58gSaturated Fat: 8gSodium: 58mgPotassium: 302mgFiber: 16gSugar: 5gVitamin A: 83IUVitamin C: 3mgCalcium: 56mgIron: 4mg
Keyword Dill, Eggplant, fall, Farro, Mediterranean, Recipes, roast, Simple Recipes, Tomato, Vegan, vegetables, Vegetatarian, Zucchini
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