Dinner Tonight: Italian Farro Salad with Roasted Vegetables Recipe

Dinner Tonight: Italian Farro Salad with Roasted Vegetables Recipe
11 Ingredients
  • 1 pound farro, bulgar wheat, or spelt
  • 3 or 4 zucchini, a mixture of yellow and green, cut into wide half-moons
  • 2 bulbs fennel, cored and thickly sliced, fronds reserved for garnish
  • 1 red onion, peeled and cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 small eggplants or 1 large, cut into chunks
  • 4 garlic cloves, peeled
  • Extra virgin olive oil as needed
  • Small handful of chopped flat-leaf parsley, or another herb such as basil, mint or oregano
  • Juice from 1 lemon, or to taste
  • Sea salt and freshly ground black pepper to taste
Nutrition
381
19% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

11% 7

Saturated

6% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

25% 74

Carbs (net)

- 58

Fiber

66% 17

Sugars

- 11

Sugars, added

- 0

Protein

23% 12

Cholesterol

0% 0

Sodium

39% 947

Calcium

7% 73

Magnesium

35% 146

Potassium

23% 1068

Iron

20% 4

Zinc

25% 3

Phosphorus

68% 473

Vitamin A

9% 79

Vitamin C

91% 82

Thiamin (B1)

37% 0

Riboflavin (B2)

21% 0

Niacin (B3)

34% 5

Vitamin B6

53% 1

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

18% 3

Vitamin K

19% 23

Sugar alcohols

- 0

Water

- 310
Comments
 
×