Vegan Farro with Roasted Vegetables

Total time55 min

Prep time15 min

Cook time40 min

4.6

(23)

Hearty, wholesome, and genuinely satisfying, this grain-and-vegetable bowl proves that plant-based eating doesn't have to mean sacrificing depth of flavor. Farro simmers low and slow in vegetable broth until it reaches that perfect tender-yet-chewy texture, while cherry tomatoes, zucchini, and red onion roast at high heat until caramelized and slightly collapsed — the kind of transformation that makes simple produce taste almost luxurious. A bright lemon-garlic dressing gets whisked together and tossed over the warm farro so every grain soaks up that zippy, garlicky flavor before the vegetables even hit the bowl. Fresh parsley and optional torn basil finish things off with a pop of color and herby freshness that ties the whole dish together. Everything here is 100% plant-based by nature — no swaps needed, no hidden dairy or animal products to hunt down on a label. It serves four and works beautifully warm straight from the kitchen or at room temperature, making it an easy choice for meal prep or a relaxed weeknight dinner.

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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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