HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Veggie Caprese Bowls
Roasted Veggie Caprese Bowls

Roasted Veggie Caprese Bowls

with Farro and Balsamic Vinaigrette

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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?

Allergens:WheatMilkTree Nuts

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup



2 unit

Veggie Stock Concentrate

1 unit


1 unit

Roma Tomato

1 unit

Red Onion

4 ounce

Fresh Mozzarella


½ ounce


5 teaspoon

Balsamic Vinegar

1 teaspoon

Italian Seasoning

1 ounce


(ContainsTree Nuts)

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Aluminum Foil
Baking Sheet
Small Bowl
Small Pan
Instructionsarrow up iconarrow up icon
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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.