Chopped Grilled Vegetable Bowl with Farro
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
2 bowls
-
Calories
658 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Chopped Grilled Vegetable Bowl with Farro
Description
The recipe starts by cooking farro in vegetable broth until tender and the liquid is absorbed, resulting in a nutty, chewy grain base. A variety of vegetables including portobello mushrooms, bell pepper, asparagus, red onion, zucchini, and yellow squash are grilled with olive oil and seasoned simply with kosher salt and freshly ground black pepper until marked and tender. Chopping the grilled vegetables into bite-size pieces makes them easy to mix and eat.
The garlic yogurt sauce combines plain Greek yogurt with pressed garlic, minced cucumber, lemon juice, fresh mint, and dill, adding a cool and herbaceous finish to the dish. Layering the farro and chopped vegetables in bowls, then topping with a scoop of red bell pepper hummus, kalamata olives, and crumbled feta cheese delivers a varied texture and bold flavors. Drizzling the yogurt sauce and adding extra fresh herbs completes the presentation.
This vegetable bowl can be enjoyed warm or at room temperature and suits those looking for a filling yet fresh meal combining grilled vegetables with whole grains and Mediterranean-inspired flavors.
Ingredients
- 1 cup farro dried
- 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
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 pint yogurt plain, Greek
- 1 clove garlic , pressed
- 2 tablespoons cucumber minced
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon mint chopped, fresh
- 1 teaspoon dill chopped, fresh
- kosher salt
- red bell pepper hummus
- ¼ cup kalamata olives , halved
- ⅛ cup feta cheese crumbled
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
