Grilled Squash & Tomato Harvest Bowl

Harvest bowls shine when late-season produce peaks, and this American dinner leans into that moment. Grilled squash and tomatoes meet chewy farro, bright herbs, feta, and toasted pumpkin seeds for a smoky-sweet bowl.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 48g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 1 lb late-season tomatoes
• 2 cups cooked farro
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 garlic cloves
• 1/2 cup crumbled feta
• 1/4 cup toasted pumpkin seeds
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Heat a grill or grill pan to medium-high, about 400°F, and lightly oil the grates so the squash will release cleanly.
2. 2Trim the ends from the yellow squash and zucchini, then slice them lengthwise into planks half an inch thick.
3. 3Halve the late-season tomatoes and toss the squash planks and tomato halves with a drizzle of olive oil, minced garlic, salt, and black pepper until evenly coated.
4. 4Place the squash planks on the hot grill and cook 3 to 4 minutes per side until deep grill marks appear and the flesh is tender but still holds its shape.
5. 5Add the tomato halves cut-side down for the last 2 to 3 minutes so they soften and char lightly at the edges without collapsing.
6. 6Warm the cooked farro in a skillet over medium heat with a splash of olive oil for 2 minutes, fluffing with a fork until steamy.
7. 7Whisk the remaining olive oil with lemon juice, salt, and red pepper flakes to make a bright dressing.
8. 8Divide the warm farro among four bowls, then arrange the grilled squash and tomatoes over the top.
9. 9Tear the fresh basil and parsley over each bowl, scatter crumbled feta and toasted pumpkin seeds, and drizzle generously with the lemon dressing.
10. 10Taste and finish with an extra grind of black pepper; serve immediately while the squash is still warm and the herbs are fragrant.