Veggie Farro Bowl

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.
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Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: Dill, Eggplant, fall, Farro, Mediterranean, Recipes, roast, Simple Recipes, Tomato, Vegan, vegetables, Vegetatarian, Zucchini
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 people
Calories: 888kcal

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: 888kcal | Carbohydrates: 84g | Protein: 10g | Fat: 58g | Saturated Fat: 8g | Sodium: 58mg | Potassium: 302mg | Fiber: 16g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 4mg

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