Korean BBQ Roasted Vegetables with Farro Recipe

Introduction

This Korean BBQ Roasted Vegetables with Farro recipe offers a vibrant and flavorful way to enjoy a hearty, healthy meal. Combining tender roasted vegetables with nutty farro and a savory Korean BBQ sauce makes for a satisfying dish perfect for any day of the week.

Ingredients

• 1 small red bell pepper, chopped
• 1 small zucchini, sliced into half-moons
• 1 small red onion, coarsely chopped
• 1 cup broccoli florets
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons olive oil
• ¼ cup Kikkoman® Teriyaki Takumi, Korean BBQ
• 1 cup uncooked farro
• 1 tablespoon Kikkoman® Teriyaki Takumi, Korean BBQ (for serving)
• 1 tablespoon Kikkoman® Rice Vinegar
• 1 teaspoon Kikkoman® Sesame Oil
• 2 tablespoons green onion, chopped
• 2 teaspoons toasted sesame seeds

Instructions

1. Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, toss the chopped bell pepper, zucchini, red onion, broccoli florets, and sliced shiitake mushrooms with olive oil and ¼ cup of the Korean BBQ teriyaki sauce until all vegetables are well coated.
3. Step 3: Spread the coated vegetables evenly on the prepared baking sheet. Roast them for 15 to 20 minutes, flipping once halfway through, until they are tender and caramelized.
4. Step 4: While the vegetables roast, cook the farro according to the package instructions until tender.
5. Step 5: In a small bowl, whisk together 1 tablespoon of Korean BBQ teriyaki sauce, rice vinegar, and sesame oil to create the serving sauce.
6. Step 6: Transfer the cooked farro to a serving plate or bowl. Top it with the roasted vegetables, drizzle the sauce mixture over everything, and sprinkle with chopped green onions and toasted sesame seeds.
7. Step 7: Serve warm or at room temperature for a delicious and balanced meal.

Tips & Variations

• Try swapping shiitake mushrooms for cremini or button mushrooms if unavailable.
• For extra protein, add grilled tofu or cooked chicken breast on top.
• Use a mix of your favorite seasonal vegetables for variety and freshness.
• Toast the sesame seeds lightly to enhance their nutty flavor before sprinkling.
• Farro can be substituted with barley or quinoa for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the farro moist. This dish can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of farro?

Yes, you can substitute farro with barley, quinoa, or brown rice. Just adjust the cooking time according to the grain you choose.

Is this recipe suitable for a vegan diet?

This recipe is vegan-friendly as long as the Korean BBQ teriyaki sauce you use is free from animal products. Always check the label to be sure.

Korean BBQ Roasted Vegetables with Farro Recipe

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★★★★★

4.8 from 98 reviews

This Korean BBQ Roasted Vegetables with Farro recipe offers a delicious and healthy meal featuring a medley of caramelized vegetables coated in Korean BBQ teriyaki sauce, served over nutty farro, and finished with a tangy sesame dressing and toasted sesame seeds for extra flavor and crunch.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 small red bell pepper, chopped
• 1 small zucchini, sliced into half-moons
• 1 small red onion, coarsely chopped
• 1 cup broccoli florets
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons olive oil
• ¼ cup Kikkoman® Teriyaki Takumi, Korean BBQ

Grain

• 1 cup uncooked farro

For Serving

• 1 tablespoon Kikkoman® Teriyaki Takumi, Korean BBQ
• 1 tablespoon Kikkoman® Rice Vinegar
• 1 teaspoon Kikkoman® Sesame Oil
• 2 tablespoons green onion, chopped
• 2 teaspoons toasted sesame seeds

Instructions

1. Preheat the Oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the vegetables.
2. Toss the Vegetables: In a mixing bowl, combine the chopped red bell pepper, sliced zucchini, coarsely chopped red onion, broccoli florets, and sliced shiitake mushrooms. Drizzle with 2 tablespoons of olive oil and ¼ cup of Kikkoman® Teriyaki Takumi Korean BBQ sauce, then toss well to coat all the vegetables evenly.
3. Roast the Vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, flipping the vegetables once halfway through cooking. Roast until they are tender and nicely caramelized.
4. Cook the Farro: While the vegetables are roasting, cook 1 cup of farro according to the package instructions, typically simmering in water until tender and slightly chewy. Drain any excess water when done.
5. Prepare the Sauce Mixture: In a small bowl, whisk together 1 tablespoon Kikkoman® Teriyaki Takumi Korean BBQ sauce, 1 tablespoon Kikkoman® Rice Vinegar, and 1 teaspoon Kikkoman® Sesame Oil to create a flavorful dressing.
6. Assemble the Dish: Transfer the cooked farro to a serving plate or bowl. Top with the roasted vegetables. Drizzle the prepared sauce mixture over the dish.
7. Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the dish for added texture and flavor. Serve warm or at room temperature for a satisfying meal.

Notes

• For a nuttier flavor, toast the farro in a dry skillet for a few minutes before cooking.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the vegetables before roasting.
• Farro can be substituted with other grains like quinoa or brown rice if desired.
• Be sure to flip the vegetables halfway through roasting to ensure even caramelization and tenderness.
• This dish can be served as a main course or a hearty side.

Keywords: Korean BBQ vegetables, roasted vegetables, farro recipe, healthy vegetarian meal, Korean teriyaki, roasted mushroom dish