
Veggie Farro Bowl
Hearty farro and marinated roasted veggies come together in a light yet filling meal that everyone in your family is sure to enjoy.
Equipment
- Cutting Board
- Chef Knife
- Sheet Tray
- 2 Mixing Bowl
- Whisk
- Heat resistant spoon/spatula
Ingredients
- 1 cup Farro
- 1/4 each Eggplant diced
- 1/2 each Zucchini diced
- 1/2 each Onion diced
- 1/2 Tbsp Thyme chopped
- 1/2 Tbsp Oregano chopped
- 1 Tbsp Dill chopped
- 4 oz Red Wine Vinegar
- 4 oz Olive Oil
- 1/2 Tbsp Dijon Mustard
- 1/2 Tbsp Honey
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 350 F
- Cook the farro to the bag or box instructions
- For the vinaigrette blend the oil, vinegar, salt, pepper, herbs, dijon, and honey.
- Toss all veggies with 1/3 of the vinaigrette and roast in the oven until tender about 12-15 minutes.
- Toss the farro and veggies together and add more vinaigrette as needed
- Enjoy!
Nutrition
Calories: 888kcalCarbohydrates: 84gProtein: 10gFat: 58gSaturated Fat: 8gSodium: 58mgPotassium: 302mgFiber: 16gSugar: 5gVitamin A: 83IUVitamin C: 3mgCalcium: 56mgIron: 4mg
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