Farro With Roasted Vegetables And Roasted Tomato Dressing Recipe

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


fb725d558481   •  12 Nov   •  Report
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Ingredients for 6 servings

2 pints cherry tomatoes, about 1 ½ pounds

6 small-medium garlic cloves, UNpeeled

¼ cup unrefined cold-pressed extra-virgin olive oil + additional for vegetables

¼ cup warm water

1 teaspoon fresh lemon juice

1 teaspoon sea salt + additional for vegetables

¼ teaspoon freshly ground black pepper + additional for vegetables

1 bunch asparagus, trimmed

5-6 medium zucchini

1 cup farro

Kosher salt

½ cup Kalamata olives, pitted and chopped

1/3 cup chopped fresh flat-leaf parsley

¼ cup chopped fresh basil

1 teaspoon chopped fresh thyme (only if you’ve got it)

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