This vegetarian Mediterranean bowl is filled with grilled vegetables and farro, then topped with a garlic yogurt sauce, kalamata olives, feta and hummus.
Course Main Course
Cuisine Mediterranean
Keyword grilled vegetable bowl
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 2bowls
Calories 658kcal
Ingredients
1cupdried farro
3cupsvegetable broth
1portobello mushroom
1red bell pepper, seeded and quartered
8ouncesasparagus
½red onion, sliced
1zucchini, sliced
1yellow squash, sliced
extra-virgin olive oil
Kosher salt and freshly ground black pepper
1pintplain Greek yogurt
1clovegarlic, pressed
2tablespoonsminced cucumber
1tablespoonfreshly squeezed lemon juice
1teaspoonchopped fresh mint
1teaspoonchopped fresh dill
Kosher salt
Red bell pepper hummus
¼cupkalamata olives, halved
⅛cupfeta 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.