Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Name: Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 2 liters cooked, cooled farro (see note above); 473 milliliters cooked, cooled lentils (see note above); 2 Japanese eggplants, cut into 1-inch dice, about 4 cups; 177 milliliters extra virgin olive oil, divided; 118 milliliters fresh parsley leaves, finely chopped; 1 Tbsp medium cloves garlic, minced (about; 237 milliliters chopped fresh greens (such as celery leaves or arugula); 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp dried oregano; 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups; 2 mediums sweet onions, cut into 1-inch dice, about 2 cups; 473 milliliters cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro); 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups; 2 mediums zucchini, cut into 1-inch dice, about 4 cups

The recipe Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables is ready in roughly 45 minutes and is definitely a super vegan option for lovers of Mediterranean food. This recipe makes 8 servings with 576 calories, 15g of protein, and 22g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of oregano, zucchini, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper.

Ingredients you will need

Salt And Pepper

Yellow Pepper

Dried Oregano

Eggplant

Olive Oil

Zucchini

Garlic

Onion

Equipment you will use

Bowl

Oven

Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.

Ingredients you will need

Vegetable