Roasted Vegetable Farro

 

 

Roasted Vegetable Farro

Ingredients:

1/2 eggplant, cut into ½” pieces

1 zucchini, cut into ½” pieces

1 large or 15 baby carrots, chopped

¼ viola sweet onion

2 tablespoon olive oil plus 2 teaspoons for later

2 cups faro

4 cups water

1 tablespoons peach balsamic vinegar

¼ cup crumbled feta cheese

3 tablespoons pine nuts

fresh basil

salt and pepper

Directions:

Pre-Heat oven to 375.

Heat olive oil over medium heat in a medium sized pot. Add onions and sauté for 5-6 minutes. Add farro and cook for another minute. Add the water and bring to a boil. Once boiling, turn to simmer and cover the pot with a lid for 30 minutes. Remove the lid and continue cooking on low for 5 minutes. Then remove from heat and allow all the water to become absorbed.

Spray a large baking dish with cooking spray. Add eggplant and spray with cooking spray. Roast in oven for 9 minutes.  Add the carrots, spray with cooking spray and lightly coat eggplant and carrots with salt and pepper. Return to oven and let cook for another 12 minutes. Add the zucchini. Continue to roast for 5 minutes. Remove from oven.

Lightly toast pine nuts in small pan on stovetop for 4 minutes.

Mix Farro, balsamic vinegar, 2 teaspoons olive oil, roasted vegetables, salt and pepper, and pine nuts. Serve and top with fresh basil and crumbed feta cheese. Enjoy!!

 

 

Roasted Vegetable Farro

Ingredients:

1/2 eggplant, cut into ½” pieces

1 zucchini, cut into ½” pieces

1 large or 15 baby carrots, chopped

¼ viola sweet onion

2 tablespoon olive oil plus 2 teaspoons for later

2 cups faro

4 cups water

1 tablespoons peach balsamic vinegar

¼ cup crumbled feta cheese

3 tablespoons pine nuts

fresh basil

salt and pepper

Directions:

Pre-Heat oven to 375.

Heat olive oil over medium heat in a medium sized pot. Add onions and sauté for 5-6 minutes. Add farro and cook for another minute. Add the water and bring to a boil. Once boiling, turn to simmer and cover the pot with a lid for 30 minutes. Remove the lid and continue cooking on low for 5 minutes. Then remove from heat and allow all the water to become absorbed.

Spray a large baking dish with cooking spray. Add eggplant and spray with cooking spray. Roast in oven for 9 minutes.  Add the carrots, spray with cooking spray and lightly coat eggplant and carrots with salt and pepper. Return to oven and let cook for another 12 minutes. Add the zucchini. Continue to roast for 5 minutes. Remove from oven.

Lightly toast pine nuts in small pan on stovetop for 4 minutes.

Mix Farro, balsamic vinegar, 2 teaspoons olive oil, roasted vegetables, salt and pepper, and pine nuts. Serve and top with fresh basil and crumbed feta cheese. Enjoy!!