Roasted Vegetable Farro Bowl
Serves 635 mins prep55 mins cook
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.
0 servings
What you need
Instructions
0 Heat the oven to 425 degrees, with the rack arranged in the center of the oven. 2 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. 3 Roast the vegetables for 20-25 minutes, stirring halfway through. The eggplant should be golden brown and the tomatoes juicy and wrinkled. 1 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. 4 Dump the farro into the roasting pan with the roasted vegetables. Let everything cool 10 minutes. 5 Add the vinegar, parsley and feta cheese. Transfer the salad to a serving bowl and serve warm, or at room temperature.View original recipe