Farro with Roasted Asparagus, Peppers, and Tomatoes

There’s nothing not to love about farro. It’s nutty and delicious, it cooks quickly, it’s versatile, and it’s high in fiber, B-vitamins, and is a good source of antioxidants.

Previously, I’ve shared with you my Easy Farro with Mushrooms recipe and my Farro Salad with Tomatoes and Roasted Broccolini Recipe to show you just how versatile farro really is.

This farro recipe plays double duty because you can serve it warm or cold, as a side dish or a salad. Better yet, you can easily make this a meatless Monday dish. You can make it with or without vinegar and you can customize it with your choice of veggies.

Also, this might seem like a lot of veggies when you start but it’s a perfect amount once they’re roasted. You can even add more veggies if you’d like.

This is such an easy farro recipe that you’ll quickly discover just how many ways you can make it.

Farro with Roasted Asparagus, Peppers, and Tomatoes Recipe

• 1 cup pearled farro
• 3 large cloves of garlic, smashed
• 4 Roma tomatoes, diced
• 6 scallions, diced
• 1 lb. asparagus, diced
• 10 small sweet peppers, preferably a mix of yellow, red, and orange, diced
• 1/4 teaspoon each kosher salt and black pepper
• 1/4 cup + 2 tablespoons extra virgin olive oil, keeping the tablespoon separate
• 1 tablespoon black vinegar (optional, you can omit vinegar altogether or substitute your favorite)

Directions

Preheat oven to 425°

• Put farro in a medium size saucepan, cover with a few inches of water, bring to a boil, reduce to a healthy simmer, and cook for 12-15 minutes, just until tender
• Drain, rinse well, drain well again, spoon into a large bowl, and set aside
• Place diced veggies on a baking sheet (I like to line mine with foil for easy cleanup)
• Sprinkle with salt and pepper
• Drizzle with olive oil
• Use your hands or a spoon to toss the veggies around to coat well
• Spread the veggies out into a single layer on the pan and place in preheated oven
• Roast for 15 minutes, toss well and then roast for approximately 15-18 minutes more until the veggies begin to char a bit
• Remove from oven
• Add veggies to farro, add 2 tablespoons extra virgin olive oil, 1 tablespoon of black vinegar, toss well and taste. Add additional olive oil and/or vinegar as needed. I prefer this dish lightly dressed but you may prefer a little more.

Again, you can serve this warm or, if you prefer, refrigerate for a few hours and serve cold; it’s delicious both ways.

Some other veggies that are delicious in this are eggplant, leeks, and zucchini.

Like cheese? Try tossing in some crumbled feta or goat cheese, or freshly grated Parmesan.

If you’ve been searching for a way to use black vinegar hopefully, this gives you some inspiration. I love black vinegar in this because it pairs well with the smokey veggies but sometimes I make it without any vinegar at all; it really depends on my mood and what I’m planning on serving it with. Never be afraid to play with your food.

Thanks for stopping by!