Herb Roasted Veggie Farro

Name: Herb Roasted Veggie Farro
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup farro; 2 cups vegetable broth; 1 cup carrots, diced; 1 cup bell peppers, diced; 1 cup zucchini, diced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1/2 cup feta cheese (optional)

Highlighted under: Healthy & Light

I absolutely love preparing Herb Roasted Veggie Farro because it combines wholesome ingredients with vibrant flavors. This dish quickly became a family favorite, packed with nutritious veggies and perfectly cooked farro, making it both satisfying and delicious. The blend of herbs elevates the dish, bringing a fresh taste to the table. Whether it’s a weeknight dinner or a potluck gathering, this recipe shines with its colorful presentation and delightful textures. Plus, it’s a breeze to whip up, making it a go-to for busy days.

Created by

Madison Cole

Last updated on 2026-01-18T02:58:15.272Z

My journey with Herb Roasted Veggie Farro began when I was looking for a hearty yet healthy meal to impress my vegetarian friends. I experimented with various vegetables and herbs, eventually finding the perfect balance of roasted carrots, bell peppers, and zucchinis, all thrown together with fragrant thyme and rosemary. This vibrant dish not only looks beautiful but also bursts with flavor and nutrition.

What really makes this recipe stand out is the texture of the farro; its nutty flavor and chewy bite pair wonderfully with the tender roasted veggies. I love to top it off with a sprinkle of feta cheese for extra richness. It's an all-in-one meal that's sure to please everyone at the table.

        Why You Will Love This Recipe
        Nutty farro complemented by sweet roasted vegetables
Versatile dish perfect for meal prep or gatherings
Bursting with fresh herbs that enhance every bite

      

Perfecting the Farro

The choice of farro as the base grain in this recipe is excellent due to its nutty flavor and chewy texture. Before cooking, make sure to rinse the farro under cold water to remove any excess starch. This simple step ensures that the grains won't clump together during cooking. Cooking the farro in vegetable broth instead of water infuses it with additional flavor, enhancing the overall taste of the dish. A great tip is to bring the broth to a rapid boil before adding the farro, then reduce to a simmer to maintain even cooking.

Taking care not to overcook the farro is crucial, as it should remain al dente to provide a pleasant bite. Keep an eye on it during the last few minutes of cooking; if you sense it’s getting too soft, you can drain the liquid and let it sit covered for a few minutes to absorb any remaining moisture. Store any leftovers in an airtight container in the fridge for up to five days, making this dish a solid choice for meal prep.

Mastering Roasted Vegetables

Roasting the vegetables not only brings out their natural sweetness but also adds depth and complexity to their flavors. Ensure your oven is preheated to 400°F (200°C) to get that perfect caramelization. Toss the vegetables until they are evenly coated in olive oil and seasonings; this ensures they roast uniformly. Spread them out on the baking sheet without overcrowding, as steam created by overcrowding can prevent them from browning beautifully. You can toss or turn them halfway through cooking to promote even browning and avoid any burnt edges.

Feel free to modify the vegetables based on what you have available. Sweet potatoes, asparagus, or Brussels sprouts could be great additions or substitutions. Just remember to adjust the cooking time if you use denser vegetables, as they may require a few extra minutes in the oven. To check for doneness, look for a golden color and fork-tender texture; this means they have developed delicious caramelized flavors. If you prefer a crispier edge, consider broiling them for the last 2-3 minutes.

Serving and Variations

This Herb Roasted Veggie Farro can be enjoyed on its own or served as a side dish. For an impressive presentation, try layering the farro and roasted vegetables in a large bowl, topping it with a generous sprinkle of feta cheese. The creaminess of the cheese complements the dish beautifully, but if you're looking for a dairy-free version, consider using avocado or a sprinkle of nutritional yeast. A squeeze of fresh lemon juice over the top just before serving can also add a refreshing zing that brightens every bite.

For a protein boost, you can incorporate chickpeas or grilled chicken, making the dish more filling and suitable for a main course. It’s versatile enough to adapt to seasonal vegetables or any preferences you may have, ensuring that this recipe remains a staple throughout the year. Additionally, leftovers can be creatively transformed into a stuffed bell pepper or mixed with a simple vinaigrette to create a delicious salad for lunch the next day.

Ingredients

Vegetables and Grains

1 cup farro
2 cups vegetable broth
1 cup carrots, diced
1 cup bell peppers, diced
1 cup zucchini, diced
2 tablespoons olive oil

Herbs and Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/2 cup feta cheese (optional)

Instructions

Cook the Farro

In a medium pot, bring the vegetable broth to a boil. Add the farro, reduce heat to low, and cover. Cook for about 30 minutes or until tender.

Drain any excess liquid and set aside.

Prepare the Vegetables

While the farro cooks, preheat the oven to 400°F (200°C). Toss the diced carrots, bell peppers, and zucchini in olive oil, thyme, rosemary, salt, and pepper. Spread them evenly on a baking sheet.

Roast the Veggies

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

Combine and Serve

In a large bowl, mix the cooked farro with the roasted vegetables. Top with feta cheese if desired. Serve warm or at room temperature.

Enjoy!

Pro Tips

For a vegan version, simply omit the feta cheese or replace it with a plant-based alternative. You can also customize the vegetables based on the season or what you have on hand.

Ingredient Spotlight: Farro

Farro is an ancient grain that holds its shape well during cooking, making it ideal for salads and grain bowls. Due to its chewy texture, it provides a satisfying contrast to the tender roasted vegetables in this dish. If farro is unavailable, other whole grains like barley or quinoa can be used as substitutes. Just be sure to adjust cooking times accordingly; quinoa will require less time, around 15 minutes, while barley can take about 40-50 minutes.

Storing and Reheating Leftovers

To keep the dish fresh, store leftover farro and roasted vegetables separately in airtight containers. This will preserve the texture of both components. You can refrigerate them for up to five days. When ready to reheat, consider using a skillet with a splash of water or broth over low heat to gently warm the food without drying it out. Stir occasionally until heated through; this method helps maintain moisture and flavor integrity.

If you want to freeze any leftovers, place the components in freezer-safe containers. When ready to enjoy, allow them to thaw overnight in the fridge before reheating. Keep in mind that the texture of roasted vegetables may change slightly after freezing, but they will still add great flavor to soups or casseroles.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the farro and roast the vegetables in advance. Just combine them when ready to serve.

→ What can I substitute for farro?

You can use quinoa or brown rice as a gluten-free alternative.

→ Can I add protein to this dish?

Absolutely! Grilled chicken or chickpeas can be excellent additions for extra protein.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.