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
587
29% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

46% 30

Saturated

22% 4

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 4

Carbs

22% 65

Carbs (net)

- 53

Fiber

50% 13

Sugars

- 11

Sugars, added

- 0

Protein

46% 23

Cholesterol

8% 24

Sodium

67% 1608

Calcium

17% 174

Magnesium

47% 199

Potassium

41% 1923

Iron

31% 6

Zinc

30% 3

Phosphorus

94% 659

Vitamin A

25% 225

Vitamin C

196% 177

Thiamin (B1)

48% 1

Riboflavin (B2)

28% 0

Niacin (B3)

40% 6

Vitamin B6

84% 1

Folate equivalent (total)

43% 170

Folate (food)

- 170

Folic acid

- 0

Vitamin B12

59% 1

Vitamin D

7% 1

Vitamin E

40% 6

Vitamin K

80% 96

Sugar alcohols

- 0

Water

- 567
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