Veggie Farro Bowl

Veggie Farro Bowl

Two Chef Mission
Hearty farro and marinated roasted veggies come together in a light yet filling meal that everyone in your family is sure to enjoy.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 2 people
Calories 888 kcal

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
Keyword Dill, Eggplant, fall, Farro, Mediterranean, Recipes, roast, Simple Recipes, Tomato, Vegan, vegetables, Vegetatarian, Zucchini
Tried this recipe?Let us know how it was!

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