Description

This Korean BBQ Roasted Vegetables with Farro recipe offers a flavorful and nutritious meal featuring tender teriyaki-coated roasted vegetables paired with chewy, nutty farro. Enhanced with a savory Korean BBQ sauce and toasted sesame seeds, this dish is perfect for a wholesome lunch or dinner that’s both satisfying and easy to prepare.

Ingredients

Scale

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

Sauce & Seasoning

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

Preheat and prepare vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a mixing bowl, toss the chopped red bell pepper, sliced zucchini, coarsely chopped red onion, broccoli florets, and sliced shiitake mushrooms with 2 tablespoons of olive oil and ¼ cup of Kikkoman® Teriyaki Takumi Korean BBQ sauce. Ensure all vegetables are evenly coated with the oil and sauce mixture.
Roast the vegetables: Spread the seasoned vegetables evenly across the prepared baking sheet. Roast them in the preheated oven for 15-20 minutes, flipping the vegetables halfway through cooking to promote even caramelization. The vegetables should become tender and develop a beautiful caramelized color when done.
Cook the farro: While the vegetables roast, prepare the farro according to the package instructions, usually simmering in water until tender but still slightly chewy. Drain any excess water once cooked and set aside.
Prepare the finishing sauce: In a small bowl, combine 1 tablespoon of Kikkoman® Teriyaki Takumi Korean BBQ sauce with 1 tablespoon of Kikkoman® Rice Vinegar and 1 teaspoon of Kikkoman® Sesame Oil. Whisk the ingredients together to create a flavorful drizzle for the dish.
Assemble and serve: Transfer the cooked farro to a serving plate or bowl. Top it with the roasted vegetables. Drizzle the prepared sauce mixture evenly over the top, then garnish with chopped green onions and toasted sesame seeds. Serve warm or at room temperature for a delicious and wholesome meal.

Notes

Farro can be substituted with other grains such as quinoa or brown rice if desired.
To add protein, consider topping with grilled tofu, tempeh, or cooked chicken.
Adjust the amount of Korean BBQ sauce to your preference for more or less sweetness and spice.
To toast sesame seeds, heat them in a dry skillet over medium heat until fragrant, about 2-3 minutes.
Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting and Simmering
Cuisine: Korean Fusion

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320 kcal
Sugar: 8 g
Sodium: 580 mg
Fat: 9 g
Saturated Fat: 1.2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: Korean BBQ, roasted vegetables, farro, healthy dinner, vegetarian recipe, teriyaki sauce, sesame seeds