💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables, pepper, yellow pepper and tomatoes with 3 tbsp of the olive oil, the salt and the black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables, pepper, yellow pepper and tomatoes in a hot oven (220°C / 430°F) 20–25 minutes, until the vegetables are tender.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
5
Cook the farro in salted water for 20–25 minutes, until the grains are tender but still have bite.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
6
Drain the farro and let cool.
Colander
7
In a large bowl, mix the farro with the parsley and roasted vegetables.
Bowl
8
Add the za'atar, lemon juice and balsamic vinegar, the lemon zest and the rest of the olive oil and mix well.
435calories
11 gprotein
54 gcarbs
21 gfat
● protein 10%● carbs 48%● fat 42%
Per serving (326 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
Za'atar: measured in tbsp in this recipe: 1 tbsp = 8 g · 377 kcal per 100 g · More about Za'atar →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
