One-Pot Roasted Vegetable and Farro Bowl

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, one-pan meal with tender farro and caramelized vegetables, finished with fresh herbs for a simple weeknight dinner. This Mediterranean one-pot recipe (gluten-free), ready in about 55 minutes, pairs farro, olive oil, and zucchini for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 tbsp olive oil
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 medium red bell pepper, diced into 1/2-inch cubes
• 1 medium red onion, diced into 1/2-inch cubes
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Place 1 cup farro in a medium bowl and cover with 2 cups cold water; soak for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add 1/2-inch diced zucchini, 1/2-inch diced red bell pepper, and 1/2-inch diced red onion; season with salt and pepper. Sauté for 5 minutes until vegetables begin to soften, then add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Drain and add soaked farro to the skillet, then pour in 2 cups vegetable broth. Stir in 1 tsp dried rosemary, 1/2 tsp dried thyme, and season with salt and pepper. Bring to a simmer, cover, and transfer to the oven.
4. Step 4: Bake for 25-30 minutes until farro is tender and vegetables are caramelized, then stir in 2 cups halved cherry tomatoes and 1/4 cup chopped parsley. Let rest 5 minutes before serving.