Lea Michele’s Fave Veggie Bowls

Name: Lea Michele’s Fave Veggie Bowls with Farro & Balsamic Vinaigrette
Yield: 2 servings
Ingredients: 2 Egg; 1 Onion; 1 Zucchini; 5 tsp Balsamic Vinegar; 1/2 oz Basil; 1 cup Farro; 1 Tomato; 1 tsp Italian Seasoning; 4 oz Mozzarella Cheese; 1/2 oz Almonds

with Farro & Balsamic Vinaigrette

By Recipe0 System

While we’ll take the classic combo of mozzarella, tomato, and basil in pretty much any form, when our chefs let us know they transformed caprese into a hearty grain bowl dinner, we could barely contain ourselves. If you’re not familiar with the base, farro is an ancient grain with a nutty flavor, addictively chewy texture, and high fiber content. (Win-win-win!) Here, it’s tossed with tender roasted zucchini and juicy tomatoes, freshly torn basil, creamy mozzarella, and a tangy-sweet balsamic vinaigrette. Need we say more?

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 Onion
1 Zucchini
5 tsp Balsamic Vinegar
1/2 oz Basil
1 cup Farro
1 Tomato
1 tsp Italian Seasoning
4 oz Mozzarella Cheese
1/2 oz Almonds

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 450 degrees. In a medium pot, combine farro, stock concentrates, and 3½ cups water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, 25-30 minutes total. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
2

Meanwhile, wash and dry all produce. Trim zucchini; thinly slice into rounds. Cut tomato into 6 wedges. Halve and peel onion. Cut half into ½-inch-thick wedges; finely chop remaining onion. Dice mozzarella into ½-inch pieces. Pick basil leaves from stems. Finely chop half the leaves; tear remaining leaves into large pieces.
3

Place onion wedges in the center of a large piece of foil. Lift up and crimp sides of foil to make a bowl. Pour in half the vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place on one side of a baking sheet.
4

On empty side of same sheet, toss tomato and zucchini with a drizzle of olive oil, salt, pepper, and Italian Seasoning. (For 4 servings, add tomato and zucchini to a second sheet; roast on middle rack.) Roast on top rack until tomato and zucchini are browned and onion wedges are softened, 15-20 minutes. Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and toast, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a small bowl.
5

In a second small bowl, whisk together remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add chopped onion; cook until softened, 4-5 minutes. Season with salt and pepper.
6

Once farro is tender, drain any excess water. Stir in cooked chopped onion, chopped basil, half the mozzarella, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide farro between bowls. Top with roasted veggies and remaining mozzarella. Drizzle with vinaigrette and sprinkle with almonds and torn basil. Serve.

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