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-inspired one-pot recipe (gluten-free), ready in about 55 minutes, pairs farro, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 tbsp olive oil
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1 medium, diced into 1/2-inch cubes red onion
• 2 cups, halved cherry tomatoes
• 3 cloves, minced garlic
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 cups vegetable broth
• 1/4 cup, chopped fresh parsley

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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.