Toasted Farro With Roasted Vegetables and Fennel

Recipe from Health

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 480
  • Fat: 14.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 8.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 22g
  • Carbohydrate: 67g
  • Fiber: 11g
  • Cholesterol: 10mg
  • Iron: 4mg
  • Sodium: 737mg
  • Calcium: 291mg


  • 1 1/2 cups dried farro
  • 1 (12-ounce) jar roasted bell peppers, thinly sliced, 3 tablespoons of liquid reserved
  • 2 tablespoons sherry or red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 small zucchini, thinly sliced lengthwise (about 12 ounces)
  • 1 fennel bulb, thinly sliced (reserve a few fronds for garnish)
  • 1 (15-ounce) can butter beans, rinsed, drained
  • 2 ounces thinly sliced Parmesan


  1. 1. In a large skillet, toast the farro over medium-high heat. Shake the skillet occasionally, until the farro is aromatic and slightly golden (about 2 minutes).
  2. 2. Transfer the toasted farro to a medium saucepan. Cover with 1 inch of water; bring to a simmer over medium-high heat. Reduce heat to medium-low, and cook, uncovered, until farro is tender (20-25 minutes). Drain farro, and transfer to a large serving platter to cool at room temperature.
  3. 3. In a small bowl, combine the reserved roasted bell pepper liquid, vinegar, olive oil, salt, and black pepper; stir well with a whisk. Set the vinaigrette aside.
  4. 4. Preheat a grill to medium-high. Grill the zucchini slices until tender (about 2 minutes per side); transfer to platter with the farro.
  5. 5. Arrange butter beans and roasted bell peppers over farro; drizzle with vinaigrette.
  6. 6. Sprinkle the farro and vegetables with sliced fennel and fronds and Parmesan cheese; drizzle with more vinaigrette as desired. Serve at room temperature.
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