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Farro with Grilled Italian Vegetables

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Farro with Grilled Italian Vegetables

Farro with Grilled Italian Vegetables

Jessica Braider
I am madly in love with the farro blends from Tuscan Fields Farro, sold at many Whole Foods and some other specialty markets, but if you can’t find Tuscan Fields this will still be delicious with any type of farro. Recipe tester Melinda Kelley said, “Another winner! Boy this was good.”
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 6 servings


  • 1 1/2 cups farro perlato (use 8 - 9 oz. package Tuscan Fields Farro alle Verdure, if available), or use pearled barley or another whole grain
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic minced, about 1 tsp.
  • 8 oz. portobello mushroom caps
  • 1 zucchini halved the short way and thinly sliced lengthwise
  • 1 red onion halved and sliced
  • 1/4 - 1/2 tsp. salt to taste
  • 1/8 tsp. black pepper to taste
  • 1 tomato diced
  • 1/4 cup fresh flat leaf parsley chopped, or use a combination of parsley, basil and oregano, chopped
  • 1 Tbsp. pine nuts toasted (optional)
  • 12 oz. pre-cooked Italian turkey, chicken, or vegetarian sausage (use wheat/gluten-free, if needed), diced (optional)
  • 2 - 3 tsp. balsamic vinegar to taste


  • Cook the farro according to the package directions, using 1 cup of vegetable broth in place of 1 cup of the water, if possible. Preheat the grill to medium-high heat (or use the broiler).
  • Meanwhile, in a small bowl, whisk together the oil and garlic.
  • Put the mushrooms, zucchini and onions in a large flat dish and using a pastry brush, brush both sides of the vegetables with the oil-garlic mixture, and then season both sides with salt and pepper to taste.
  • Grill the vegetables for about 5 minutes per side until they are tender and browned (or cook them in the broiler).
  • Transfer the vegetables to a cutting board and coarsely chop them.
  • Put the tomatoes and herbs in a medium serving bowl, add the farro, grilled vegetables, pine nuts (optional), sausage (optional) and vinegar, and toss to combine. Serve immediately or refrigerate it for up to 2 days.


Do Ahead or Delegate: Cook the farro, peel the garlic, halve and slice the zucchini and onion, dice the tomato, chop the herbs, toast the pine nuts if using, dice the sausage if using and refrigerate, combine the oil and garlic and marinate the vegetables, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Stir 2 Tbsp. feta cheese into the dish once it cools.
Tip: Garlic and grains are a power pair!  Recent research suggests that adding garlic (or onion) to dishes with whole grains will help to boost the absorption of zinc and iron naturally present in the grains.
Nutritional Information Per Serving (% based upon daily values): Calories 294, Total Fat: 11g, 15.5%; Saturated Fat: 2g, 7%; Cholesterol: 0mg, 0%; Sodium: 161mg, 6.5%; Total Carbohydrate: 41g, 13.5%; Dietary Fiber: 5g, 19.5%; Sugar: 5g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Grilling, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Potluck/Buffet, Summer, Vegan, Vegetarian
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