This vegetarian Mediterranean bowl is filled with grilled vegetables and farro, then topped with a garlic yogurt sauce, kalamata olives, feta and hummus.
I’ve been working hard on keeping up with my weekly meal prep and grilled veggies are a weekly staple. They’re so easy to prepare, cook and have on hand for whatever comes up. Add them to omelets, or a one-man fritatta for breakfast. Pull them from the fridge for my Grilled Vegetable and Herbed Ricotta Sandwiches for lunch.
This farro bowl feast makes an amazing meatless dinner, but it’s also good to go for pretty much any time of day. Even for breakfast with a sunny side up egg on top. I can see that.
Nutty farro thanks to Bob’s Red Mill is one of my favorite grains. It’s filling and super healthy and one of the ancient grains of the Mediterranean.
Hummus is another Mediterranean fave and Sabra makes a great blend. Roasted Red Pepper is my favorite flavor but their new Lemon flavor is my new obsession. Try it as a dip for artichokes, it’s incredible. I used a big dollop for this recipe to add a creamy tang.
The drizzle of creamy, lemony, garlic flavor is thanks to Stonyfield’s Greek Yogurt with a bit of cucumber and fresh herbs. You’ll definitely want to add a bit more or less to your taste.
Finally, feta cheese, kalamata olives from DeLallo Foods, and a smattering of fresh herbs complete the meal.
This recipe makes enough for two bowls. Or, if you’re cooking for one, save the cooked veggies for another creation inspiration. There’s plenty out there.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Chopped Grilled Vegetable Bowl with Farro
Ingredients
- 1 cup dried farro
- 3 cups vegetable broth
- 1 portobello mushroom
- 1 red bell pepper , seeded and quartered
- 8 ounces asparagus
- ½ red onion , sliced
- 1 zucchini , sliced
- 1 yellow squash , sliced
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pint plain Greek yogurt
- 1 clove garlic , pressed
- 2 tablespoons minced cucumber
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh dill
- Kosher salt
- Red bell pepper hummus
- ¼ cup kalamata olives , halved
- ⅛ cup feta cheese crumbles
Instructions
- Rinse the farro in a colander under cold water then place in a saucepan with the vegetable broth and bring to a boil. Reduce the heat to medium and cook for 30 minutes or until the broth has been absorbed by the farro, stirring occasionally.
- Meanwhile, preheat the grill to high. Drizzle the vegetables with olive oil and season with kosher salt and freshly ground black pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Pull from the grill and set aside.
- In a small bowl, mix the yogurt, garlic, cucumber, lemon juice, fresh mint, and dill together. Season with salt to taste.
- Chop the grilled vegetables into bite size pieces. Split the farro into two bowls and layer with the grilled vegetables, a scoop of hummus in each bowl, half of the kalamata olives and feta cheese. Drizzle with the garlic yogurt sauce and fresh dill or mint. Serve warm or at room temperature.
Nutrition
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Tanya
I’m making this for a dinner party. What would you suggest to go with this dish.
Thanks.
What a fun dish for a party Tanya. I’d do a big Caesar salad! Hope you enjoy!
Tanya Stenson
Thank you so much Heidi for your response!
Jarl Moe
Jarl Moe said eating healthy food may become a struggle, especially when there are so many fast food restaurants everywhere we turn. Often people make excuses like they don’t have time to get healthy food, it’s not that accessible, or that they don’t know how to prepare it. However, there are just as many supermarkets that stock fresh produce as there are fast foods outlets, so accessibility is a poor excuse.
Helena
Thanks for this post with us . I applaud your post .
dhanunjai
i never tried this recipe.hope i think it tastes good.
Traci | Vanilla And Bean
I need a grill. This bowl is completely mouthwatering and I love the yogurt sauce and fresh dill to top it all! That house.. I’m all OMGeee.. (!!) What a fabulous retreat. To be able to spend time with other bloggers you admire in a relaxed setting is such a great way to connect and share ideas and challenges! Have a beautiful weekend Heidi!
Laura | Tutti Dolci
Sometimes I think I could live on grilled veggies alone but they look even better in this gorgeous bowl. Love!
Phi @ The Sweetphi Blog
This recipe – omg, totally digging it, it looks perfect for summer and that sauce, still dreaming about it!! It was so nice to get to spend time together at the retreat, you are simply amazing and your creativity is wow-worthy!
Christine @ WRY TOAST
the retreat looks SO incredible, what a lovely time!!! and this bowl looks just as good too, I LOVE farro and I just don’t see enough of it in recipes :) pinned! xo
Melanie
We made this tonight and it was shockingly delicious!! Great flavors. YUM!
Abby @ Heart of a Baker
This time of year I’m ALL about the grilled veggies! I’ll also take extra olives too, please and thanks you :) The retreat looked so fun, what a lovely group of people to spend a weekend with!
Amy @ Pressure Cook Recipes
Hi Heidi,
Great to hear a little about your Fresh Coast Retreat. It must have been lots of fun & delicious food spending time with fellow bloggers!! Such a beautiful place to have a blogger retreat. Love that gorgeous view.
Amy