Baked Farro with Roasted Vegetables and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A simple yet satisfying dish of nutty farro roasted with a mix of vegetables and topped with a sprinkle of Parmesan, perfect for a healthy weeknight dinner. This general-inspired vegetarian (gluten-free) ready in about 45 minutes pairs rinsed farro, olive oil, medium, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed farro
• 2 tbsp olive oil
• 1 medium, diced zucchini
• 1 medium, diced yellow squash
• 1, diced red bell pepper
• 1/2, diced red onion
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, grated Parmesan cheese
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss rinsed farro with 1 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl. Spread in a single layer on a baking sheet and roast for 15 minutes, stirring once halfway.
2. Step 2: While farro roasts, toss diced zucchini, yellow squash, red bell pepper, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a separate baking sheet and roast for 20 minutes, until vegetables are tender and slightly caramelized.
3. Step 3: After roasting, combine farro and roasted vegetables in a large bowl. Stir in grated Parmesan and garnish with chopped parsley.