Chopped Grilled Vegetable Bowl with Farro

Name: Chopped Grilled Vegetable Bowl with Farro
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 bowls
Ingredients: 1 cup dried farro; 3 cups vegetable broth; 1 portobello mushroom; 1 red bell pepper; 8 ounces asparagus; ½ red onion; 1 zucchini; 1 yellow squash; extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 pint plain greek yogurt; 1 clove garlic; 2 tablespoons minced cucumber; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon chopped fresh mint; 1 teaspoon chopped fresh dill; kosher salt; Red bell pepper hummus; ¼ cup kalamata olives; ⅛ cup feta cheese crumbles

User Reviews

4.5

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
2 bowls
Calories
658 kcal
Course
Main Course
Cuisine
Mediterranean

Chopped Grilled Vegetable Bowl with Farro

Iris Warren

Report

This vegetarian Mediterranean bowl is filled with grilled vegetables and farro, then topped with a garlic yogurt sauce, kalamata olives, feta and hummus.

Share:

I Made This!

54 people made this

Print

15 people printed this

Save this

43 people saved this

Ingredients

Servings

1 cup dried farro
3 cups vegetable broth
1 portobello mushroom
1 red bell pepper , seeded and quartered
8 ounces asparagus
½ red onion , sliced
1 zucchini , sliced
1 yellow squash , sliced
extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pint plain greek yogurt
1 clove garlic , pressed
2 tablespoons minced cucumber
1 tablespoon freshly squeezed lemon juice
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
kosher salt
Red bell pepper hummus
¼ cup kalamata olives , halved
⅛ cup feta cheese crumbles

Add to Shopping List

Instructions

Rinse the farro in a colander under cold water then place in a saucepan with the vegetable broth and bring to a boil. Reduce the heat to medium and cook for 30 minutes or until the broth has been absorbed by the farro, stirring occasionally.
Meanwhile, preheat the grill to high. Drizzle the vegetables with olive oil and season with kosher salt and freshly ground black pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Pull from the grill and set aside.
In a small bowl, mix the yogurt, garlic, cucumber, lemon juice, fresh mint, and dill together. Season with salt to taste.
Chop the grilled vegetables into bite size pieces. Split the farro into two bowls and layer with the grilled vegetables, a scoop of hummus in each bowl, half of the kalamata olives and feta cheese. Drizzle with the garlic yogurt sauce and fresh dill or mint. Serve warm or at room temperature.

Nutrition Information

Show Details

Calories 658kcal (33%) Carbohydrates 112g (37%) Protein 42g (84%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 20mg (7%) Sodium 1891mg (79%) Potassium 1721mg (49%) Fiber 23g (92%) Sugar 24g (48%) Vitamin A 4018IU (80%) Vitamin C 122mg (136%) Calcium 419mg (42%) Iron 6mg (33%)

Nutrition Facts

Serving: 2bowls

Amount Per Serving

Calories 658 kcal

% Daily Value*

Calories	658kcal	33%
Carbohydrates	112g	37%
Protein	42g	84%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	20mg	7%
Sodium	1891mg	79%
Potassium	1721mg	37%
Fiber	23g	92%
Sugar	24g	48%
Vitamin A	4018IU	80%
Vitamin C	122mg	136%
Calcium	419mg	42%
Iron	6mg	33%