Farro and Roasted Vegetable Grain Bowl

• 1.5 cup farro
• 1 medium zucchini
• 1 red bell pepper
• 1 medium red onion
• 1 cup cherry tomatoes
• 3 cup arugula
• 1 lemon
• 4 tbsp olive oil
• 1/4 cup fresh parsley
• 1 clove garlic

Instructions

1. 1

   Cook the farro in salted water until tender and chewy, about 30 minutes, then drain.

2. 2

   Chop the zucchini, bell pepper, and red onion and toss with 2 tablespoons olive oil and salt.

3. 3

   Roast the vegetables and cherry tomatoes at 425F for 25 minutes until caramelized.

4. 4

   Whisk the remaining olive oil, lemon juice, minced garlic, and chopped parsley into a vinaigrette.

5. 5

   Toss the warm farro with the roasted vegetables and vinaigrette.

6. 6

   Fold in the arugula just before serving so it lightly wilts.

7. 7

   Serve warm or at room temperature.