Lemon and Garlic Roasted Vegetables with Farro

BY : PUBLISHED : May 1st, 2013 UPDATED: August 18th, 2021

Lemon and garlic is my absolute favorite flavor combination, add some extra virgin olive oil and I’m sold! These tender vegetables and the lemony sauce go perfectly with the toothsome farro and chickpeas. I’ve made this before with 2 packed cups of sliced greens – any kind, I used kale and chard – (add it to the water during the last 5 minutes of cooking the farro) and it was really delicious.

 

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Lemon and Garlic Roasted Vegetables with Farro

Roxane McNulty
Lemon and garlic is my absolute favorite flavor combination, add some extra virgin olive oil and I’m sold! These tender vegetables and the lemony sauce go perfectly with the toothsome farro and chickpeas.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner
Cuisine Mediterranean
Servings 3 servings
Calories 602 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 3 medium Gold potatoes, quartered
  • 1 cup of Grape tomatoes
  • 2 cups of quartered Cremini mushrooms
  • 4 Tablespoons of Extra virgin Olive oil
  • 2 1/2 - 3 Tablespoons of freshly squeezed Lemon juice
  • 4 Tablespoons of Water
  • 2 teaspoons of Oregano
  • 1/2 teaspoon of Dill
  • 1/2 teaspoon of Sea salt
  • 4 large Garlic coves, pressed
  • 1 cup of uncooked Farro
  • 5 cups of Water
  • 2 Bay leaves
  • 3/4 cup of cooked Chickpeas
  • 1/4 teaspoon of Sea salt, plus more to taste, if desired

Instructions
 

  • Preheat oven to 400 F. Place potatoes, tomatoes and mushrooms in a 8 inch square baking dish. In a glass measuring cup, whisk together the olive oil, lemon juice, water, oregano, dill, salt and garlic. Pour over vegetables and bake for about 45 minutes, stirring every 15 minutes, until potatoes are fork tender.
  • While potatoes are cooking, bring water and bay leaves to a boil, add farro and cook for 20 minutes. Drain well in a fine mesh strainer. When the vegetables come out of the oven, add cooked farro, chickpeas and ¼ tsp salt and mix well. Taste for salt and serve.

Nutrition

Calories: 602kcalCarbohydrates: 95gProtein: 14gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 739mgPotassium: 1356mgFiber: 18gSugar: 5gVitamin A: 468IUVitamin C: 52mgCalcium: 111mgIron: 5mg
Keyword Farro, inexpensive, roasted, vegan, vegetables, vegetarian
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About Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

View all posts by Roxane McNulty