Roasted Italian Vegetable and Farro Salad with Balsamic Glaze

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty salad combining nutty farro with roasted seasonal Italian vegetables drizzled with a sweet balsamic glaze. This Italian-inspired salad recipe, ready in about 50 minutes, pairs farro, water, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 3 cups water
• 1 medium, cut into 1/2-inch chunks zucchini
• 1 large, sliced into strips red bell pepper
• 1 small, diced into 1/2-inch cubes eggplant
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/4 cup, chopped fresh basil leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup farro under cold water. In a medium pot, combine farro and 3 cups water, bring to a boil, reduce heat to low, cover and simmer for 25-30 minutes until tender but chewy. Drain any excess water and fluff with a fork.
2. Step 2: Preheat oven to 425°F. Toss 1 medium zucchini cut into 1/2-inch chunks, 1 large sliced red bell pepper, 1 small diced eggplant, and 1 medium red onion wedged with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes until tender and caramelized.
3. Step 3: In a small saucepan, combine 1/4 cup balsamic vinegar and 1 tbsp honey over medium heat. Simmer for 8-10 minutes, stirring occasionally, until reduced by half and thickened to a syrupy consistency.
4. Step 4: In a large bowl, mix cooked farro with roasted vegetables and 1/4 cup chopped fresh basil. Drizzle with the balsamic glaze and toss gently to combine before serving.