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Roasted Veggie Caprese Bowl
Roasted Veggie Caprese Bowl

Roasted Veggie Caprese Bowl

with Farro and Balsamic Vinaigrette

Recipe Development Team
Recipe Development TeamPublished on April 17, 2019

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?

Tags:
Veggie
Allergens:
Wheat
Milk
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 cup

Farro

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

1 unit

Zucchini

1 unit

Roma Tomato

1 unit

Red Onion

4 ounce

Fresh Mozzarella

(Contains: Milk)

½ ounce

Basil

5 teaspoon

Balsamic Vinegar

1 teaspoon

Italian Seasoning

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber11 g
Protein28 g
Cholesterol55 mg
Sodium640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Aluminum Foil
Baking Sheet
Small Bowl
Small Pan

Instructions

Step 1
1

Preheat oven to 450 degrees. Combine farro, stock concentrates, and 3½ cups water (6 cups for 4 servings) in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes total. TIP: If water evaporates before farro is done, add a splash more.

Prep
2

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

Season Onion
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.

Roast Veggies and Toast Almonds
4

On opposite side of baking sheet, toss tomato and zucchini with a drizzle of olive oil, Italian Seasoning, salt, and pepper (use 2 baking sheets for 4 servings). Roast 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.

Make Vinaigrette and Cook Onion
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 same pan used to toast almonds over medium-high heat. Add chopped onion and cook until softened, 4-5 minutes. Season with salt and pepper.

Finish Farro and Assemble Bowls
6

Once farro is tender, drain any excess water and stir in cooked 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.

Meal right image

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