It’s finally spring and the world around us is waking up with brighter colors, sunshine, and warmth. We are looking forward to all the fresh produce of spring and summer, but still face cold snaps and chilly nights. This warm, comforting, but oh-so-simple dish full of roasted vegetables is perfect for this season!
Put this warm and satisfying roasted vegetable dish on your dinner table right now to make the most of what is available in your local store. Roasting the vegetables brings out amazing flavors from vegetables not quite at their peak. The beans and farro make this a hardy main dish on its own, but it would also be great alongside chicken or steak.
You won’t regret taking the time to find the smoked paprika – it brings warmth and a hint or smokiness to everything and is definitely worth keeping on hand. In this dish, the smoked paprika enhances the caramelized notes of the vegetables, while the feta and lemon juice add just the right amount of tangy brightness.
Farro is a wonderful ancient grain, high in protein, fiber, B vitamins, and magnesium. It has a chewy texture and slightly nutty flavor that is perfect alongside soft roasted zucchini and the peppers with a hint of bite. Brown rice works well here, too.
Make this dish vegan by omitting the feta and sprinkling on a pinch of nutritional yeast for a hint of cheesiness without any dairy.
It’s So Simple!
First, cut all the veggies into bite-sized pieces. It doesn’t really matter what size they are as long as all of your pieces are roughly the same so that it all cooks at the same time. Once cut, throw it all into a large bowl with some olive oil and spices, then toss and spread out onto an oiled baking sheet.
Admire all the colors, then put it in your oven until the tomatoes start to burst open and everything starts to brown around the edges. Your house will smell amazing!
Finish it by adding the beans, cooked farro, and half of the feta. Sprinkle with lemon juice, toss, and put it all into a large serving bowl. I love all the colors! Top with the remaining feta and serve. It couldn’t be easier!
Plus, you’ll feel so good about all of these vegetables, you won’t feel badly about indulging in dessert. Try our chewy Triple Chocolate Chip Cookies – they will soon be your favorite sweet treat!
Roasted Vegetables with Feta and Farro
- 4 tablespoons extra virgin olive oil divided
- 2 medium zucchinis cut into 1/2-inch pieces
- 1 orange or yellow bell pepper cut into 1/2-inch pieces
- 1 8-ounce container sliced mushrooms roughly chopped
- 1 10-ounce container cherry tomatoes
- 1/4 red onion sliced thin
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 15-ounce can great northern beans drained and rinsed
- 2 cups cooked farro
- 2 ounces crumbled feta cheese omit if making this dish vegan
- 1 teaspoon fresh lemon juice
- Preheat the oven to 375 degrees F. Give a sheet pan a quick drizzle of olive oil (about 1 tablespoon) and set aside.
- Toss the zucchini, bell pepper, mushrooms, tomatoes, and red onion into a large bowl with the salt, black pepper, red pepper, oregano, thyme, smoked paprika, and remaining olive oil. Spread in an even layer onto the prepared baking sheet and bake for 25 minutes or until tender. The tomatoes will be starting to brown and burst, and the whole thing will smell amazing.
- Add the beans, farro, and half of the feta then sprinkle with the lemon juice and toss it all together. Place in a large serving bowl and sprinkle the remaining feta on top.
- This is a hearty meat-free meal on its own, but it would also be great with roast chicken or pork.
- Use any veggies you have or what is in season to make it your own!
- To make this a vegan dish, simply omit the feta or substitute a vegan cheese option.