Low Iodine Vegan Farro with Roasted Vegetables
Total time55 min
Prep time15 min
Cook time40 min
4.6(23)
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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.
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