Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

4.2 9 ratings

Prep. 15min

Total 55min

8 portion

Ingredients

Brussels sprout trimmed and halved
255 g
zucchini sliced in half moons (½ in.)
450 g
carrot peeled
450 g
extra virgin olive oil divided
3 ounce
salt divided, to taste
2 ¼ teaspoon
rosemary, fresh
2 sprigs
farro
200 g
water
680 g
lemon
1
feta cheese
60 g
dill, fresh plus extra to garnish
3 - 5 sprig
black pepper, ground to taste
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 784.2 mg

Protein 6.4 g

Calories 1063.7 kJ / 254.2 kcal

Fat 13.5 g

Fiber 6.2 g

Saturated fat 2.9 g

Carbohydrates 28.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Sheet Pan Dinners 9 Recipes
Canada

You might also like...

Potato Curry Soup

35min

Carrot Cake Overnight Oats (Diabetes)

8h

All-in-one Creamy Vegetable Pasta (Diabetes)

40min

Vegan Bolognese

50min

Mushroom Taco Filling

35min

Eggplant Stacks

1h 35min

Cucumber Salad with Dill and Yoghurt Dressing (TM6)

10min

Tuscan White Bean Stew

1h

Avocado Tuna Salad

5min

Asparagus, Broccoli and Mushroom Rice

45min

Asian Rice and Vegetable Sauté (TM6 Metric)

45min

Mushroom and Wild Rice Soup

30min