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Sheet Pan Veggies with Olive Dressing + Farro

Active Time: 15 minutes
Total Time: 35 minutes
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Why we love it:

Recently I’m obsessed with the green pitted olives from a can. The brand is Lindsay Naturals, “ripe pitted green olives.” The taste is reminiscent of the brighter green Castelvetrano but they’re easier to find already pitted, and much less expensive. This is what I used for recipe testing but any pitted olive will do here (even kalamata or black olives will work!)

Ingredients

  • 112 cups Farro
  • 3 cups Water
  • 1 Tablespoon Kosher Salt (more or less and divided)
  • 2 cloves Garlic
  • 1 pound Zucchini (or other assorted vegetables)
  • 1 pound Cremini Mushrooms
  • 1 15-ounce can Artichoke Hearts
  • 6 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 teaspoon Black Pepper
  • 12 cup White Wine Vinegar
  • 112 cups Green Olives, Pitted (about 1 15-ounce can)
  • 1 Lemon (zest and juice)
  • 4 ounces Feta Cheese
  • 4 cups Arugula (baby)

Cooking Instructions

  • 1. HEAT THE OVEN TO 425 DEGREES
  • 2. FARRO

    Place the farro and water in a pot with about 1 teaspoon of salt. Bring to a boil, then stir well and reduce to a simmer. Partially cover the pot and cook for about 25 - 30 minutes or until the farro is pale in color and tender. If there’s no water left but it’s not done cooking, you can add more, just turn up the heat to make sure it boils quickly. Unlike rice, this won’t affect the cooking.

  • 3. VEGGIES

    Mince the garlic. Slice the zucchini into rounds that are at least ⅓” thick. Too skinny will end up mushy.
    Brush any dirt off mushrooms and slice them in ½ .

    Open and drain the artichokes.

    Toss zucchini, mushrooms and artichokes together on an unlined, rimmed baking sheet. Toss with about 2 Tablespoons olive oil (more or less is ok here), the minced garlic, and season with a generous teaspoon of salt and all of the pepper. Pour vinegar over and around veggies and place in the oven.

    Bake for about 15 - 18 minutes.

  • 4. OLIVES + LEMON + FETA

    Meanwhile, drain the olives and either tear in ½ with your fingers or coarsely chop with a knife. In a small bowl combine chopped olives with another 2(ish) Tablespoons olive oil and 2 Tablespoons water.

    Zest and juice the lemon into the bowl. Add a pinch of salt. Set aside.

    Crumble feta and keep it separate.

  • 5. TOSSING

    When the veggies are cooked, transfer to a large bowl with a slotted spoon or tongs to leave behind the juices. Pour the olive mixture onto the sheet and use a wooden spoon or whisk gently to create a nice sauce-like consistency. Pour olive mixture over the veggies.

  • 6. FINISH FARRO

    When the farro is done, drain off any excess water. Toss in a pinch of salt (to taste, perhaps none is needed) and the remaining olive oil.

  • 7. SERVING

    Plate a mound of farro and top with arugula. Place veggies on top of this and spoon lots of the sauce and juices over - this seasons the arugula and farro, too. Garnish with feta crumbles.

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Substitutions

  • GLUTEN FREE:
    sub farro for rice or quinoa
  • VEGAN:
    omit feta
  • PESCATARIAN:
    this would be incredible with salmon, halibut or shrimp added. Either pan roast with the vinegar or sear it separately. OR, grill the fish for a smokey addition
  • VEGGIES LISTED:
    so many options here. Cauliflower, yams, corn, green beans, potatoes, butternut squash. Not sure if I can think of something that wouldn’t work as long as you can cut it in cubes
  • FARRO:
    rice, lentils, quinoa
  • TOFU:
    adding cubes of tofu would be wonderful - either sear separately for crispy edges or use softer tofu to melt into the final dish instead of feta
  • BEANS:
    adding a can of drained white beans or garbanzo beans to the roast would be a win
  • KIDS CORNER:
    kids often love whole olives for their fingers and may not prefer the mixed sauciness so keep their veggies separate. Serve whole olives and the plain grain. If needed, add a vegetable you know they love
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