Roasted Vegetable & Feta Grain Bowl

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Rinse 1/2 cup of farro under cold water. In a medium saucepan, combine farro with 1 cup of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender but still chewy.

While the farro cooks, peel and dice 1/2 medium sweet potato into 3/4-inch cubes. Cut 1/2 red bell pepper, 1/2 zucchini, and 1/4 red onion into similar-sized pieces.

In a large bowl, toss the diced vegetables with 1 1/2 tablespoons of olive oil, 1 teaspoon of za'atar seasoning, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.

Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

While vegetables are roasting, toast 1 tablespoon of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, watching carefully to prevent burning. Set aside.

Make the dressing by whisking together the juice of 1/2 lemon, remaining 1/2 tablespoon of olive oil, and 1 teaspoon of honey in a small bowl.

When farro is done, drain any excess liquid and transfer to a bowl. Drizzle with half of the dressing and toss to combine.

To assemble the bowl, place the dressed farro at the base, top with roasted vegetables, and crumble 2 ounces of feta cheese over everything.

Sprinkle with toasted pine nuts and 2 tablespoons of chopped fresh parsley. Drizzle the remaining dressing over the top and serve warm or at room temperature.