One-Pot Lemon-Dill Farro with Roasted Vegetables
A hearty, one-pot meal featuring nutty farro cooked with roasted seasonal vegetables and bright lemon-dill dressing.. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs farro, vegetable broth, medium, diced red bell pepper 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 farro
- 2 cups vegetable broth
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 tbsp olive oil
- 1, zest and juice lemon
- 3 tbsp, chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 medium diced red bell pepper, 1 medium diced zucchini, and 2 tbsp olive oil on a baking sheet, season with 1/2 tsp salt and 1/4 tsp black pepper, then roast for 20 minutes until edges are golden.
- Step 2: In a medium saucepan, combine 1 cup farro and 2 cups vegetable broth. Bring to a gentle boil over medium heat, cover, and simmer for 25 minutes until farro is tender and liquid is absorbed.
- Step 3: Stir 1 tbsp lemon zest, 2 tbsp lemon juice, 3 tbsp chopped fresh dill, and 1/4 tsp salt into the cooked farro. Gently fold in roasted vegetables and cook for 2 minutes until heated through and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Farro with Roasted Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon-Dill Farro with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farro from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill Farro with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon-Dill Farro with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lemon-Dill Farro with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
