Farro Roasted Confetti Vegetables

Recipe courtesy of Harvard University Dining Services

Serves  4scoop of farro (scoop-of-farro.jpg)

  • 1 cup farro
  • 8 cups diced seasonal vegetables (such as eggplant,
    butternut squash, zucchini, and red bell pepper)
  • 1¼ tablespoons canola oil
  • ¾ tablespoon pepper
  • 2½ cups Rich Vegetable Stock
  • A pinch of salt substitute, to taste
  • Lemon juice, to taste

Preheat oven to 350°F.

Bring vegetable stock to a boil in a medium saucepan, then stir in the farro. Reduce heat to low, cover, and simmer until the farro is tender (approximately 40 minutes).

Meanwhile, toss the diced vegetables in canola oil, place in a baking pan, and roast until browned in the preheated oven for 20 to 30 minutes. Check every 10 minutes, and toss the vegetables so that they brown evenly.

Once the vegetables are fully roasted, fold them into the farro. Add the lemon juice and taste to adjust for seasoning.

Nutritional information per serving (1/4 of recipe):

Calories: 220 ⁄ Protein: 7 g ⁄ Carbohydrate: 37 g ⁄ Fiber: 5 g ⁄ Sodium: 370 mg
Saturated fat: 0 g ⁄ Polyunsaturated fat: 3 g ⁄ Monounsaturated fat: 1 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.