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?
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Veggie Stock Concentrate
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 you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
Meanwhile, wash and dry all produce. Trim zucchini; slice into thin rounds. Cut tomato into 6 wedges (cut both tomatoes for 4 servings). Halve and peel onion; cut one half into ½-inch-thick 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.
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.
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.
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.
Stir chopped onion, chopped basil, half the mozzarella, and 1 TBSP butter (2 TBSP for 4 servings) into farro. Season with salt and pepper; divide between bowls. Top with roasted veggies and remaining mozzarella. Drizzle with vinaigrette and sprinkle with almonds and torn basil.