Korean BBQ Roasted Vegetables with Farro Recipe
A vibrant and flavorful dish featuring Korean BBQ roasted vegetables paired with nutty farro, drizzled with a tangy and savory sauce for a satisfying vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Korean Fusion
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Marinade
- 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 sauce
Grain
- 1 cup uncooked farro
For Serving
- 1 tablespoon Kikkoman® Teriyaki Takumi, Korean BBQ sauce
- 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 the oven to 425°F and line a large baking sheet with parchment paper. In a mixing bowl, combine the chopped bell pepper, zucchini, red onion, broccoli florets, and sliced shiitake mushrooms. Toss the vegetables with the olive oil and ¼ cup of Kikkoman® Teriyaki Takumi Korean BBQ sauce until all pieces are well coated.
- Roast the Vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Roast them in the preheated oven for 15-20 minutes, flipping once halfway through cooking. Roast until the vegetables are tender and caramelized around the edges.
- Cook the Farro: While the vegetables are roasting, cook the farro according to the package instructions, typically simmering in water until tender but still chewy, about 25-30 minutes. Drain any excess water and keep warm.
- Prepare the Sauce: In a small bowl, mix together 1 tablespoon of Kikkoman® Teriyaki Takumi Korean BBQ sauce, 1 tablespoon of Kikkoman® Rice Vinegar, and 1 teaspoon of Kikkoman® Sesame Oil to form a flavorful dressing.
- Assemble and Serve: Transfer the cooked farro to a serving plate or bowl. Top with the roasted vegetables. Drizzle the sauce mixture evenly over the top. Finish by sprinkling the chopped green onions and toasted sesame seeds over the dish. Serve warm or at room temperature for a delicious meal.
Notes
- Farro can be substituted with other grains like quinoa or brown rice if preferred.
- Adjust the amount of Korean BBQ sauce depending on your desired level of sweetness and tanginess.
- For a vegan option, ensure that the Korean BBQ sauce used is vegan-friendly as some contain fish ingredients.
- Toast the sesame seeds lightly to bring out their nutty flavor before sprinkling on top.
- Leftovers can be refrigerated and enjoyed cold or gently reheated within 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Korean BBQ, roasted vegetables, farro, vegetarian, teriyaki, healthy meal, easy dinner, Korean fusion
