Roasted Vegetable Bowl

Roasted Summer Vegetable and Chickpea Bowls

  • Author: May Hennemann




  • 1 cup Farro (wheat berries)
  • 1 tsp Fresh thyme leaves
  • 1 Tbsp Olive oil
  • Salt To taste

Roasted Vegetables

  • 1 Small eggplant, cut into 1” pieces
  • 2 Summer squash, cut into 1” pieces
  • 1 Large red onion, cut into 1/2” wedges
  • 1 can Chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup Olive oil
  • 1 Tbsp Za’atar (see above for our recipe if you can’t find it in stores)
  • Salt and pepper To taste

Herbed Yogurt Sauce

  • 1 cup Greek yogurt or labneh
  • 2 Tbsps Fresh mint leaves, chopped or torn
  • 1 Lemon, ready to squeeze
  • Salt and pepper To taste



In a medium sauce pan, heat oil over medium heat. Add farro and thyme and toast for about a minute. Add 2 cups water and a healthy pinch of salt. Simmer covered and cook for about 30-40 minutes.

Roasted Vegetables

  1. Toss the everything well together and spread in one layer onto one or two sheet pans. Roast about 30 minutes or until vegetables are brown around the edges and chickpeas are crisp.

Herbed Yogurt Sauce

  1. While vegetables are roasting stir together ingredients for yogurt sauce, adding in a touch more lemon juice, salt and pepper until it’s got the right amount of zing for you. Add a dollop to vegetable-topped farro.


Roasting vegetables brings out layers of rich and complex flavors. It’s really all about the technique: a hot oven, fat, and a sheet pan which maximizes caramelization potential. The seasonings are up to you. Salt and pepper are a given, but try tossing in spices such as cumin, fennel, or in this rendition, zataar (a toasty mixture of thyme, sesame seeds and sumac). Add to the mix  roasted chickpeas for an irresistible crispy chewy texture. And while the vegetables roast, all you have to do is cook some farro and mix together an herby yogurt sauce for a quick, easy supper.