Dinner Tonight: Italian Farro Salad With Roasted Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound farro, bulgar wheat, or spelt

3 or 4 zucchini, a mixture of yellow and green, cut into wide half-moons

2 bulbs fennel, cored and thickly sliced, fronds reserved for garnish

1 red onion, peeled and cut into wedges

2 red peppers, deseeded and cut into chunks

2 small eggplants or 1 large, cut into chunks

4 garlic cloves, peeled

Extra virgin olive oil as needed

Small handful of chopped flat-leaf parsley, or another herb such as basil, mint or oregano

Juice from 1 lemon, or to taste

Sea salt and freshly ground black pepper to taste

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