Mediterranean Grain & Feta
A composed grain bowl with legumes, roasted vegetables, tangy feta cheese, and fresh herbs. Components are roasted or assembled and dressed with lemon vinaigrette.
Ingredients
Method
Preheat the oven to 425°F. Toss zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1 teaspoon oregano, and salt and pepper to taste.
Spread vegetables on a sheet pan in a single layer and roast for 25–30 minutes until tender and lightly caramelized, stirring halfway through.
Bring vegetable broth to a boil in a pot. Stir in farro and reduce heat to a gentle simmer.
Cook uncovered for 25–30 minutes until the farro is tender and the liquid is mostly absorbed. If needed, drain any excess liquid.
Whisk together lemon juice, minced garlic, remaining 2 tablespoons olive oil, 1 teaspoon oregano, and salt and pepper in a small bowl.
Divide warm farro among four bowls. Top each with roasted vegetables, crumbled feta cheese, and fresh parsley.
Drizzle each bowl with lemon dressing and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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