Lea Michele’s Fave Veggie Bowls

🥘 Ingredients

• balsamic vinegar
  3 tbsp
• basil
  1 bunch
• black pepper
  ¼ tsp
• butter
  1 tbsp
• farro
  1 c
• fresh mozzarella
  4 oz
• italian seasoning
  1 tsp
• olive oil
  2 tbsp
• red onion
  2 unit
• salt
  ½ tsp
• sliced almonds
  1 oz
• tomato
  2 unit
• veggie stock concentrate
  2 packets
• zucchini
  2 unit

🍳 Cookware

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

1. 

   1

   Preheat oven to 450 degrees. In a medium pot , combine farro , veggie stock concentrate , and 3½ cups water. Bring to a boil and cook until farro is tender ⏱️ 25 minutes . 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 packets
2. 

   2

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

   zucchini: 2 unit, tomato: 2 unit, red onion: 2 unit, fresh mozzarella: 4 oz, basil: 1 bunch
3. 

   3

   Place onion wedges in the center of a large piece of aluminum foil . Lift up and crimp sides of foil to make a bowl. Pour in half the balsamic vinegar and a drizzle of olive oil . Season with salt and black pepper . Place on one side of a baking sheet .

   balsamic vinegar: 3 tbsp, olive oil: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   On empty side of same sheet, toss tomato and zucchini with a drizzle of olive oil, salt, pepper, and italian seasoning . Roast on top rack until tomato and zucchini are browned and onion wedges are softened ⏱️ 15 minutes . Meanwhile, heat a small pan over medium-high heat. Add sliced almonds and toast, stirring often, until fragrant and lightly browned ⏱️ 3 minutes . Turn off heat; transfer to a small bowl .

   italian seasoning: 1 tsp, sliced almonds: 1 oz
5. 

   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 pan used for almonds over medium-high heat. Add chopped onion; cook until softened ⏱️ 4 minutes . Season with salt and pepper.
6. 

   6

   Once farro is tender, drain any excess water. Stir in cooked chopped onion, chopped basil, half the mozzarella, and butter . 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. Serve.

   butter: 1 tbsp