One-Pot Roasted Vegetable Farro Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, one-pan meal with tender farro and seasonal vegetables, finished with fresh herbs and lemon. This Mediterranean-inspired one-pot recipe (gluten-free), ready in about 45 minutes, pairs farro, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 1 cup uncooked farro in a bowl and cover with 2 cups water; soak for 10 minutes while preparing vegetables.
  2. Step 2: Slice 2 medium zucchini and 1 red onion into 1/2-inch pieces. In a large roasting pan, combine 2 cups cherry tomatoes, zucchini, and onion. Drizzle with 3 tbsp olive oil, add 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated.
  3. Step 3: Spread vegetables in a single layer and roast for 25 minutes, stirring once halfway, until edges are golden and tender.
  4. Step 4: Drain soaked farro and add to the roasting pan with 1/4 cup water. Stir to combine, then return to oven for 5 minutes to absorb moisture.
  5. Step 5: Remove from oven, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice. Season with additional salt and pepper to taste.

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