Lea Michele's Fave Veggie Bowls

🥘 Ingredients

• balsamic vinegar
  5 tsp
• basil
  ½ ounce
• black pepper
• butter
  1 tbsp
• farro
  1 c
• fresh mozzarella
  4 oz
• italian seasoning
  1 tsp
• olive oil
• red onion
  1
• salt
• sliced almonds
  ½ ounce
• tomato
  1
• veggie stock concentrate
  2 unit
• water
  3½ cups
• zucchini
  1

🍳 Cookware

• medium pot
• aluminum foil
• baking sheet
• small pan

1. 

   1

   Preheat oven to 450 degrees. In a medium pot , combine farro , veggie stock concentrate , and water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, ⏱️ 30 minutes (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.

   farro: 1 c, veggie stock concentrate: 2 unit, water: 3½ cups
2. 

   2

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

   zucchini: 1, tomato: 1, red onion: 1, fresh mozzarella: 4 oz, basil: ½ ounce
3. 

   3

   Place the onion wedges in the center of a large piece of aluminum foil . Crimp the foil sides to form a bowl. Pour in half the balsamic vinegar (save the rest for later) and a drizzle of olive oil . Season with salt and black pepper . Place the foil bowl on one side of a baking sheet .

   balsamic vinegar: 5 tsp, olive oil, salt, black pepper
4. 

   4

   On the empty side of the same baking sheet, toss the tomato and zucchini with a drizzle of olive oil, some salt and black pepper, and italian seasoning . (For 4 servers, add to a second sheet and bake on the middle rack.) Roast on the top rack until the tomato and zucchini are browned and the onion wedges are softened, ⏱️ 20 minutes . Meanwhile, heat a small pan over medium-high heat. Add sliced almonds and toast, stirring often, until fragrant and lightly browned, ⏱️ 4 minutes . Turn off the heat and transfer the almonds to a small bowl.

   italian seasoning: 1 tsp, sliced almonds: ½ ounce
5. 

   5

   In a second small bowl, combine the remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of olive oil in the same pan used for almonds over medium-high heat. Add the chopped onion and cook until softened, ⏱️ 5 minutes , seasoning with salt and pepper.
6. 

   6

   Once the farro is tender, drain any excess water. Stir in the cooked onion, the chopped basil, half the mozzarella, and 1 tbsp of butter (2 tbsp for 4 servings). Season with salt and pepper. Divide the farro mixture between bowls. Top with the roasted vegetables and remaining mozzarella. Drizzle with the vinaigrette from Step 4 and sprinkle with the toasted almonds and torn basil. Serve.

   butter: 1 tbsp