Korean BBQ Roasted Vegetables with Farro

Yield

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

kikkoman products used:

Sesame Oil (Non-GMO) Teriyaki Takumi, Korean BBQ Rice Vinegar

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About this recipe

This cozy, flavor-packed bowl is everything we love about roasted veggies—with a bold Korean BBQ twist. Tender broccoli, sweet red peppers, mushrooms, and more get roasted to caramelized perfection and piled on top of hearty farro. A drizzle of tangy sesame-soy dressing using Kikkoman® Teriyaki Takumi, Korean BBQ, Kikkoman® Sesame Oil, and Kikkoman® Rice Vinegar pulls it all together for the ultimate roasted vegetables and farro dish. Great as a side, satisfying enough for dinner, and 100% weeknight-friendly.

Tips & Tricks

No farro? Quinoa, brown rice, or barley also work beautifully.
Add in some tofu or grilled chicken for a protein boost.
Want it spicier? A little gochujang or chili crisp goes a long way.
Meal prep tip: Store the roasted veggies and farro separately for easy lunches all 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

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

directions

Preheat oven to 425°F and line a large baking sheet with parchment paper. In a mixing bowl, toss bell pepper, zucchini, red onion, broccoli, and mushrooms with olive oil and ¼ cup of teriyaki sauce until well coated.
Spread vegetables evenly on baking sheet. Roast for 15-20 minutes, flipping once halfway through, until vegetables are tender and caramelized.
While vegetables are roasting, cook farro according to package instructions. In a small bowl, mix 1 tablespoon teriyaki sauce with rice vinegar and sesame oil.
Transfer cooked farro to a serving plate or bowl and top with roasted vegetables. Drizzle with sauce mixture and sprinkle with green onions and sesame seeds. Serve warm or at room temperature.

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