- 1 1/2 cups farro
- 4 teaspoons veggie stock concentrate
- 2 zucchini
- 2 Roma tomatoes
- 2 red onions
- 8 ounces fresh mozzarella
- 1 oz. basil
- 10 teaspoons balsamic vinegar
- 2 teaspoon Italian seasoning
- 1 ounce sliced almonds
- 5 teaspoons olive oil
- 2 tablespoons butter
- Preheat oven to 450 degrees.
- Combine farro, stock concentrates, and 6 cups water in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes total. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
- Meanwhile, wash and dry all produce. Trim zucchini; slice into thin rounds. Cut both tomatoes into 6 wedges. Peel onion; cut into ½-inch-thick wedges.
- Place onion wedges in the center of a large piece of foil. Lift up and crimp sides of foil to make a bowl. Pour in half the vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place on a large baking sheet.
- On the other side of the baking sheet, toss tomato and zucchini with a drizzle of olive oil, Italian Seasoning, salt, and pepper. Roast until tomato and zucchini are browned and onion wedges are softened, 15- 20 minutes.
- Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and toast, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a small bowl.
- Dice mozzarella into ½-inch pieces. Pick basil leaves from stems; discard stems. Finely chop half the leaves; tear remaining leaves into large pieces.
- Stir the chopped basil, half the mozzarella, and 2 TBSP butter into farro. Season with salt and pepper; divide between bowls. Top with roasted veggies and remaining mozzarella. Drizzle with vinaigrette and sprinkle with almonds and torn basil.
Notes: Recipe source: Adapted with slight changes from https://www.hellofresh.com/recipes/roasted-veggie-caprese-bowl-5d3ef0a4e203d200135e68cd?q=farro
Megan and Kelli 