Save The first time I made farro, I accidentally cooked it in plain water and wondered why it tasted so forgettable. Then my Italian neighbor saw me struggling through a too-bland lunch and gently suggested vegetable broth instead. That tiny change turned everything around, and suddenly this humble ancient grain became the star of my kitchen repertoire. Now whenever I make this roasted vegetable version, the smell of caramelized onions and thyme fills the whole apartment, drawing roommates out of their bedrooms like clockwork.
Last autumn I brought this to a potluck dinner when I was running late and had zero energy to cook anything fancy. People kept asking me for the recipe, genuinely surprised that something so simple could taste so complex. My friend Sarah, who claims to hate whole grains, went back for thirds and immediately texted me the next morning asking exactly what farro even is and where to buy it.
Ingredients
- 1 cup farro (uncooked): This ancient Italian grain has this incredible chewy texture that holds up beautifully against roasted vegetables, and I have found that pearled farro cooks faster but whole farro has more nutrients
- 3 cups vegetable broth or water: Broth makes such a difference here, infusing every grain with flavor from the inside out
- 1 red bell pepper, diced: Red peppers become sweeter and more intense when roasted, adding these gorgeous pops of color throughout the dish
- 1 zucchini, diced: Zucchini gets these wonderfully golden edges in the oven that add a subtle buttery richness
- 1 red onion, cut into wedges: Red onions mellow out beautifully when roasted, losing their sharp bite and turning almost candy-sweet
- 1 medium carrot, sliced: Carrots add natural sweetness and a satisfying crunch that contrasts with the tender farro
- 1 cup cherry tomatoes, halved: These little tomatoes burst and concentrate their flavor in the oven, creating these intense savory-sweet nuggets throughout
- 2 tablespoons olive oil: This helps the vegetables caramelize properly instead of just steaming
- 1 teaspoon dried thyme: Thyme has this earthy quality that grounds the dish and makes it taste somehow more comforting
- 1 teaspoon dried oregano: Oregano adds that classic Mediterranean brightness that ties everything together
- 1/2 teaspoon salt: Essential for drawing out the vegetables natural sweetness as they roast
- 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to balance the sweet roasted vegetables
- 2 tablespoons extra-virgin olive oil: A finishing drizzle of really good olive oil at the end makes everything taste restaurant-quality
- 1 tablespoon balsamic vinegar: The acidity cuts through the rich roasted flavors and adds this subtle depth that keeps you guessing
- 1/4 cup chopped fresh parsley: Fresh parsley brings this bright herbal finish that lightens up the whole dish
- 2 tablespoons crumbled feta cheese (optional): If you eat dairy, the salty tangy feta creates these perfect little flavor explosions
Instructions
- Get your oven ready:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper because cleanup later will thank you
- Prep the vegetables:
- In a large bowl, toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper until everything is evenly coated
- Roast until golden:
- Spread the vegetables evenly on your prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are caramelized and tender
- Cook the farro:
- While vegetables roast, rinse the farro under cold water, then combine it with vegetable broth in a medium saucepan, bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until tender but still chewy
- Bring it together:
- In a large bowl, combine the cooked farro and roasted vegetables with 2 tablespoons extra-virgin olive oil and balsamic vinegar, tossing gently until everything is well distributed
- Finish and serve:
- Stir in the fresh parsley and top with crumbled feta cheese if you are using it, then serve warm or let it cool to room temperature
Save 
Save My roommate initially turned her nose up at this grain bowl, calling it rabbit food, but after one bite she proceeded to eat three servings and asked if I could make it for her birthday dinner instead of cake. Now whenever we have friends over, this is the first thing anyone requests, and honestly, I never mind making it because the whole house smells incredible while it cooks.
Making It Your Own
I have discovered that this recipe is incredibly forgiving and welcomes all sorts of substitutions. Sometimes I will add eggplant or mushrooms if that is what I have on hand, and in the winter, butternut squash works beautifully here. The important thing is keeping the vegetable pieces roughly the same size so they roast evenly together.
Serving Suggestions
This dish works as a satisfying main on its own, especially when topped with that optional feta. If you are feeding people who want more protein, grilled chicken or a piece of fish alongside makes for a complete meal. I have also served it warm over mixed greens for a hearty salad dinner that feels substantial but not heavy.
Storage And Meal Prep
This might be one of the best meal prep recipes I have ever found. The flavors actually develop overnight as everything marinates together, making leftovers taste even better than the first day. I typically store it in the refrigerator for up to five days and eat it cold straight from the container or gently warmed up.
- If you plan to refrigerate this, wait to add the fresh parsley until right before serving so it stays bright and green
- The feta can get a bit soft after sitting, so pack it separately if you are taking this for lunch
- This freezes surprisingly well for up to three months, though the texture of the vegetables will be slightly softer after thawing
Save 
Save There is something deeply satisfying about a recipe that comes together so simply but tastes like it took hours to prepare. This farro dish has become my go-to for everything from casual weeknight dinners to special occasions, and I hope it finds a regular spot in your kitchen rotation too.
Common Questions
- → Do I need to soak farro before cooking?
No soaking required. Rinse the grains under cold water, then simmer in broth or water for 25-30 minutes until tender but still pleasantly chewy.
- → Can I use different vegetables?
Absolutely. Eggplant, mushrooms, butternut squash, or sweet potatoes work wonderfully. Just cut everything into similar-sized pieces for even roasting.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day. Serve chilled or gently reheated.
- → Is this dish gluten-free?
Traditional farro contains wheat. For a gluten-free version, substitute with quinoa, brown rice, or sorghum using similar cooking methods.
- → Can I make this vegan?
Simply omit the feta cheese or replace it with a vegan alternative. The dish remains satisfying and flavorful without dairy.
- → What protein pairs well with this?
Grilled chicken, baked salmon, or chickpeas complement the Mediterranean flavors. It also stands alone as a complete vegetarian main.