Roasted Vegetables and Farro

In my quest to find yummy meatless recipes, I discovered farro, a versatile whole grain that my family loves. Match that with roasted vegetables and it doesn’t last long on the table. This recipe was easy to make and enjoyed by everyone – but you can mix it up based on what you have or what looks best in the store or at the farmer’s market!

Roasted Vegetables and Farro
Recipe Type: Entree
Cuisine: Vegetarian

Roasted Vegetables and Farro

Author: OncoLink Team
  • 1 Medium red onion
  • Couple fistfuls of haricots verts or green beans
  • 1 pint of grape tomatoes
  • 2-3 cloves garlic
  • 1 Tbs Olive oil
  • 1 cup faro
  • ¼ cup sherry vinegar
  • ¼ cup extra virgin olive oil
  • 1 Tbs Dijon mustard
  • salt & pepper
  1. Slice onion into bite-size pieces (or a rough dice). Cut beans into bite size pieces. Put beans, onion, grape tomatoes, minced garlic, olive oil and a few pinches of salt and pepper on a sheet pan and toss to combine. Spread in an even layer and roast at 450° for about 20 minutes or until they start to brown. Toss once during cooking time.
  2. Cook faro according to package directions. Drain and transfer to a big serving bowl and allow to cool. Whisk together vinegar, olive oil, mustard and a pinch of salt and pepper. Poor this mixture over the faro, add vegetables and toss to combine.
  3. Enjoy at room temperature!
Add a crumbled cheese or your choice to kick it up a notch or even add some grilled shrimp! There are so many ways you can mix this up to your family’s tastes. Go crazy and enjoy a meatless Monday!


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