Fish Free Vegan Farro with Roasted Vegetables
Total time55 min
Prep time15 min
Cook time40 min
4.6(23)
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
- 1 cup farro, rinsed
- 2 ½ cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, cut into ½-inch pieces
- 1 small red onion, cut into ½-inch wedges
- 3 tbsp olive oil, divided
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the cherry tomatoes, zucchini, and red onion on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/4 tsp salt and the black pepper, and toss to coat. Spread into a single layer.
- 2
Roast the vegetables for 22–25 minutes, stirring once halfway through, until the zucchini is tender and lightly browned at the edges and the tomatoes have collapsed and caramelized.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!