Herb-Roasted Vegetable and Farro Salad

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A hearty salad featuring nutty farro and a medley of oven-roasted vegetables tossed in an Italian herb vinaigrette for a wholesome regional Italian taste. This Italian-inspired vegetarian recipe, ready in about 45 minutes, pairs farro, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 3 cups water
• 1 medium, cut into 1/2-inch cubes zucchini
• 1 large, chopped red bell pepper
• 1 small, cut into 1/2-inch cubes eggplant
• 1 small, quartered red onion
• 4 tbsp, divided olive oil
• 2 tsp dried Italian seasoning
• 2 tbsp balsamic vinegar
• 1 clove, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil

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Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium diced zucchini, 1 large chopped red bell pepper, 1 small diced eggplant, and 1 small quartered red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp dried Italian seasoning. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While vegetables roast, bring 3 cups water to a boil in a medium saucepan. Add 1 cup rinsed farro, reduce to a simmer, and cook uncovered for 25 minutes until tender but chewy. Drain any excess water and fluff with a fork.
3. Step 3: In a small bowl, whisk 2 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 minced garlic clove until emulsified.
4. Step 4: In a large bowl, combine cooked farro, roasted vegetables, and 1/4 cup chopped fresh basil. Pour the vinaigrette over and toss gently to coat evenly. Serve warm or at room temperature.