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This recipe is not what you think it is. I know it looks like a haphazard affair of roasted vegetables tossed on top of farro, but there's more going on here. Honestly, my initial idea was to just crank up the oven, toss in some red peppers, and hope for the best. I mean, don't red bell peppers always taste better when they are cooked over high heat? But I paused momentarily to consider the alternatives, and I'm so glad I did, because I was able to dig up an alternative method for cooking bell peppers in Cucina Fresca.
Instead of a blast of heat, the peppers are sliced and cooked gently over low heat in a covered skillet. This results in distinct slices that are wonderfully sweet and juicy, while also maintaining a pleasing crunch. In the final minutes, a mixture of vinegar, sugar, and oregano is added, lending everything even more complexity. I liked the combination so much, I decided to toss the farro in it, too.
I'm not particularly happy about how the goat cheese looks plopped on top, but I love the creaminess and body it adds to each bite. All said, this is a genuinely filling vegetarian meal for the long winter months.
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