Roasted Vegetable Farro Bowl
A healthy vegetarian farro recipe packed with farro, roasted eggplant and sweet cherry tomatoes. Serve it as a salad or side dish, or pack it up for lunch or to bring to a potluck.
Equipment
Ingredients
- 1 pound (450 g) eggplant (about 1 medium) peeled cut into 1-inch chunks
- 1 pound (450 g) cherry tomatoes
- 1 cup (80 g) medium red onion thinly sliced
- 3 garlic cloves sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoons kosher salt or 1 teaspoon table salt
- ½ teaspoon ground cayenne pepper
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (200 g) farro
- 1 tablespoon (15 ml) red wine vinegar
- ½ cup chopped fresh parsley or basil
- ¾ cup (110 g) crumbled feta cheese
Instructions
- Heat the oven to 425 degrees, with the rack arranged in the center of the oven.
- Put the eggplant, tomatoes, red onion and garlic in a roasting pan large enough to hold the vegetables snugly in one layer. Add the olive oil, cumin, coriander, cayenne and salt. Toss to coat the vegetables evenly.
- Roast the vegetables for 20-25 minutes, stirring halfway through. The eggplant should be golden brown and the tomatoes juicy and wrinkled.
- While the vegetables are in the oven, cook the farro in boiling salted water until the grains are puffed and tender, about 20 minutes. Drain.
- Dump the farro into the roasting pan with the roasted vegetables. Let everything cool 10 minutes.
- Add the vinegar, parsley and feta cheese. Transfer the salad to a serving bowl and serve warm, or at room temperature.
Video
Notes
- Enjoy the salad warm or at room temperature or keep refrigerated up to 3 days.
Nutrition
Calories: 297kcalCarbohydrates: 38gProtein: 8gFat: 14gSaturated Fat: 4gSodium: 811mgPotassium: 514mgFiber: 9gSugar: 6gVitamin A: 658IUVitamin C: 22mgCalcium: 139mgIron: 2mg