Farro Vegetable Bowl

1. 1

   Cook the farro and roast the vegetables.

   • Simmer farro in water for 25 minutes until tender, then drain thoroughly.
   • Toss zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil.
   • Roast the vegetables at 425°F for 22 minutes until tender and slightly charred.

   TIPSpread the vegetables in a single layer on the baking sheet to ensure they roast rather than steam.
2. 2

   Whisk the dressing and toss the bowl components.

   • Whisk lemon juice, garlic, oregano, remaining oil, salt, and pepper in a small bowl.
   • Combine the cooked farro, roasted vegetables, white beans, and arugula in a large mixing bowl.
   • Pour the dressing over the mixture and toss well to coat all ingredients evenly.

   TIPAdd the arugula while the farro and vegetables are still warm to slightly wilt the greens.

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