Roasted Zucchini and Corn Farro Bowls

• 1 1/2 cups farro
• 3 cups water
• 2 medium zucchinis, diced
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Optional: crumbled feta cheese for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium pot, bring water to a boil. Add farro, reduce heat to low, cover, and cook for 20 minutes or until tender. Drain any excess water.
3. 3 Toss zucchini and corn with olive oil, paprika, garlic powder, salt, and pepper in a bowl.
4. 4 Spread the zucchini and corn mixture on a baking sheet in a single layer.
5. 5 Roast for 20-25 minutes until tender and slightly caramelized.
6. 6 In a large bowl, combine cooked farro, roasted zucchini, and corn.
7. 7 Drizzle with lemon juice and toss to combine.
8. 8 Garnish with chopped parsley and optional feta cheese before serving.

Equipment

• Oven
• Baking sheet
• Medium pot
• Large bowl

Variations

• Add roasted red peppers for extra sweetness and color.
• Toss in some chickpeas for added protein.

Substitutions

• Substitute farro with quinoa or pearl barley for a different texture.

Pairings

• Serve with a chilled glass of Sauvignon Blanc.
• Pair with a light tzatziki sauce for extra creaminess.

Nutrition

Tips

• For extra flavor, toast the farro in a dry pan before boiling.
• substitution for fresh corn, use frozen corn thawed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Pair with a simple arugula salad dressed with balsamic vinaigrette.
• Serve alongside grilled chicken for a heartier meal.

FAQ