Roasted Veggie Caprese Bowls
with Farro and Balsamic Vinaigrette
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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
