Lemon and Garlic Roasted Vegetables with Farro

Lemon and Garlic Roasted Vegetables with Farro

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.

Course Dinner

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings servings

Calories 602kcal

Author Roxane McNulty

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 ½ - 3 Tablespoons of freshly squeezed Lemon juice
4 Tablespoons of Water
2 teaspoons of Oregano
½ teaspoon of Dill
½ teaspoon of Sea salt
4 large Garlic coves, pressed
1 cup of uncooked Farro
5 cups of Water
2 Bay leaves
¾ cup of cooked Chickpeas
¼ 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 teaspoon salt and mix well. Taste for salt and serve.

Notes

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.

Nutrition