Anti Inflammatory Classic Farro with Roasted Vegetables
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the farro
- 1 cup semi-pearled farro
- 3 cups water
- ½ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh basil, torn
- salt and pepper, to taste
For serving
- ¼ cup shaved parmesan (optional)
Can be omittedshaved parmesan
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the zucchini, red bell pepper, onion, and cherry tomatoes on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat. Spread into a single layer.
- 2
Roast the vegetables for 25–30 minutes, stirring once halfway through, until the edges are deeply caramelized and the tomatoes have burst and collapsed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!