Compatible versions
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 9 oz Brussels sprouts, trimmed and halved
- 16 oz zucchini, sliced in half moons (½ in.)
- 16 oz whole baby rainbow carrots, peeled
- 3 oz extra virgin olive oil, divided
- 2 ¼ tsp salt, divided, to taste
- 2 sprigs fresh rosemary
- 7 oz farro
- 24 oz water
- 1 lemon
- 2 oz feta cheese
- 3 - 5 sprigs fresh dill fronds, plus extra to garnish
- ¼ tsp ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1029 kJ / 246 kcal
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 13 g
- Saturated Fat
- 3 g
- Fibre
- 6 g
- Sodium
- 773 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Spicy Shrimp and Quinoa Bowl
30 Min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30 Min
Southwest Quinoa
40 Min
Shrimp Pasta Salad with Cilantro Pesto
35 Min
Farro Salad with Cucumber Yogurt Dressing
1 godz. 20 min
Mediterranean Chicken
35 Min
Green Shakshuka
40 Min
Grilled Corn Salad with Cilantro Vinaigrette
25 min
Kamut Salad with Spicy Lemon Vinaigrette
9h 25min
Lentil, Cauliflower and Kale Salad
1 Std. 5 Min
Mushroom and Spinach Strata
2 godz. 10 min
Roasted Vegetables with Walnut Arugula Pesto
45 Min