Baked Vegetables with Farro

October 2, 2020
Created by Harmons
1 hour 30 minutes
Serves 8
  • 1 1/2 cups uncooked farro
  • Olive oil
  • 1 red onion cut into 1 1/2" cubes
  • 2 Tbsp minced garlic
  • 1 red bell pepper, cut into 1 1/2" cubes
  • 1 yellow bell pepper, cut into 1 1/2" cubes
  • 1 eggplant, cut into 1 1/2" cubes
  • 2 tomatoes, cut into 1 1/2" cubes
  • Salt and freshly ground pepper
  • 3 handfuls julienned fresh spinach
  • 1 tsp fresh oregano leaves
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shaved parmesan, divided
  • 3 Tbsp chopped fresh flat-leaf parsley

Bring a saucepan of water over high heat to boil. Add farro and cook according to instructions, 50-60 minutes. Set aside.

In a medium frying pan over medium heat, add 1 teaspoon olive oil and onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl.

Add 2 tablespoons olive oil and bell peppers and continue to cook over medium-high heat until tender, about 5 minutes. Add eggplant and tomatoes and continue to cook until beginning to soften, about 10 minutes. Season with salt and pepper. Add to bowl with onions and garlic. Add spinach, farro, feta, 1/4 cup parmesan, oregano and season with pepper. Toss well and pour into a large casserole dish.

Sprinkle top of dish with remaining 1/4 cup parmesan and bake until cheese has melted and browned slightly, about 20 minutes. Sprinkle with chopped parsley.