20 Ingredients
  • 3/4 cup semi-pearled (semi-perlato) farro
  • 1 tablespoon kosher salt
  • 4 scallions
  • 1/2 cup fresh basil leaves
  • Splash red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 4 green zucchini, cut in half lengthwise and ends trimmed
  • 2 yellow squash, cut in half lengthwise and ends trimmed
  • Olive oil, for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 3 red bell peppers
  • 1/2 cup fresh basil leaves
  • 16 sea scallops, muscles removed
  • Olive oil, for drizzling
  • Herbes de Provence, for sprinkling
  • Kosher salt
  • Freshly ground black pepper
Nutrition
772
39% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

75% 49

Saturated

35% 7

Trans

- 0

Monounsaturated

- 34

Polyunsaturated

- 6

Carbs

23% 70

Carbs (net)

- 54

Fiber

61% 15

Sugars

- 11

Sugars, added

- 0

Protein

47% 24

Cholesterol

8% 24

Sodium

69% 1667

Calcium

30% 304

Magnesium

54% 214

Potassium

57% 1979

Iron

79% 14

Zinc

25% 4

Phosphorus

96% 673

Vitamin A

26% 238

Vitamin C

300% 180

Thiamin (B1)

41% 1

Riboflavin (B2)

23% 0

Niacin (B3)

34% 7

Vitamin B6

57% 1

Folate equivalent (total)

47% 189

Folate (food)

- 189

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

0% 1

Vitamin E

46% 9

Vitamin K

282% 226
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