Name: Late-Summer Mediterranean Grain Bowl with Charred Vegetables and Lemon-Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup farro (or wheat berries), rinsed; 2 cups water; 1 teaspoon kosher salt, divided; 1 small eggplant, cut into 1-inch cubes; 1 small zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 2 tablespoons extra-virgin olive oil, divided; Freshly ground black pepper; 1 cup cherry tomatoes, halved; 1/4 cup fresh basil leaves, torn; 1/4 cup fresh mint leaves, torn; 1/4 cup pitted Kalamata olives, halved; 1/4 cup crumbled feta cheese (optional, omit for vegan); 1/3 cup hummus (store-bought or homemade); 1/4 cup toasted walnuts, coarsely chopped; 1/4 cup microgreens or arugula; 1 tablespoon toasted sesame seeds (optional, for garnish); For the Lemon-Tahini Drizzle:; 3 tablespoons tahini; 2 tablespoons fresh lemon juice; 1 tablespoon water, plus more as needed; 1 small garlic clove, grated; 1/4 teaspoon maple syrup or honey; Pinch of kosher salt

Late-Summer Mediterranean Grain Bowl with Charred Vegetables and Lemon-Tahini Drizzle

bretson

This late-summer Mediterranean grain bowl is pure California sunshine in a bowl—colorful, deeply textured, and packed with flavor. Charred eggplant, zucchini, and bell peppers bring smoky depth, while juicy tomatoes, briny olives, and fresh herbs add brightness and pop. Farro lays a nutty, hearty foundation, complemented by a creamy lemon-tahini drizzle and a dollop of hummus for richness. Toasted walnuts and microgreens deliver crunch and a final flourish. The dish is vibrant, photogenic, and endlessly adaptable—exactly the kind of bowl Heidi Swanson might spotlight, capturing the best of August produce and wholesome, feel-good eating.

Ingredients

Instructions

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Stir in farro, reduce to a simmer, cover, and cook until tender but chewy, 25-30 minutes. Drain excess water and fluff with a fork.
While the farro cooks, heat a large cast iron pan over high heat until just smoking. In a bowl, toss eggplant, zucchini, and bell pepper with 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and black pepper to taste. Working in batches if needed, add vegetables to the hot pan and char, turning occasionally, until tender and deeply golden, about 7-10 minutes. Transfer to a plate.
In a small bowl, whisk together tahini, lemon juice, water, grated garlic, maple syrup, and a pinch of salt until smooth. Add more water, 1 teaspoon at a time, until the sauce is drizzleable.
To assemble: Divide farro among bowls. Arrange charred vegetables, cherry tomatoes, olives, basil, mint, and feta (if using) over the grains. Add a generous spoonful of hummus to each bowl. Drizzle with lemon-tahini sauce.
Sprinkle bowls with toasted walnuts, microgreens or arugula, and sesame seeds, if desired. Finish with a swirl of remaining olive oil and extra fresh herbs. Serve immediately.