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Cook at home
Farro Roasted Vegetable Bowl with Goat Cheese
Roasted zucchini, pepper and red onion over farro with goat cheese, basil and balsamic.
50 min · 2 servings · italian
372
kcal
14
protein g
45
carbs g
17
fat g
Nutrition per serving from USDA FoodData Central.
About $2.43 / serving (est.)
Estimated from average US grocery prices.
- vegetarian
- pescatarian
- mediterranean
- low-calorie
- high-fiber
Contains: gluten, milk, wheat
Ingredients
- 1/2 cup farro
- 1 zucchini, cut into half-moons
- 1 bell pepper, cut into strips
- 1/2 red onion, cut into wedges
- 1 1/2 tbsp olive oil
- 2 oz goat cheese, crumbled
- 8 fresh basil, torn
- 1 tbsp balsamic
- 1/4 tsp salt
Steps
- Heat the oven to 425 F (220 C). Toss the zucchini, pepper and onion with the olive oil and salt and roast 25 minutes, turning once.
- Simmer the farro in 1.5 cups of salted water for 20 to 25 minutes until tender, then drain.
- Spoon the farro into bowls, add the vegetables, goat cheese and basil, and drizzle with balsamic.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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