Lemon and Garlic Roasted Vegetables with Farro
Serves 3
Lemon and garlic is my absolute favorite flavor combination, add some extra virgin olive oil and I'm sold! I grew up eating a lot of food like this. My mom always made fresh and healthy food with a lot of garlic and lemon, which is why I love it so much - and the only oil she ever used was extra virgin olive oil, even for baking. How I miss my moms food!
These tender vegetables and the lemony sauce go perfectly with the toothsome farro and chickpeas. I've made this before with 2 packed cups of sliced greens - any kind, I used kale and chard - (add it to the water during the last 5 minutes of cooking the farro) and it was really delicious.
- 4 tbsp Water
- 2 Bay leaves
- 2 tsp Oregano
- 1/2 tsp Sea salt
- 4 large Garlic coves, pressed
- 3 medium Gold potatoes, quartered
- 2 cups quartered Cremini mushrooms
- 1/2 tsp Dill
- 3/4 cup cooked Chickpeas
- 2-1/2 - 3 tbsp freshly squeezed Lemon juice
- 1 cup uncooked Farro
- 1 cup Grape tomatoes
- 5 cups Water
- 4 tbsp Extra virgin Olive oil
- 1/4 tsp Sea salt, plus more to taste, if desired
- Preheat oven to 400 F. Place potatoes, tomatoes and mushrooms in a 8 inch square baking dish. In a glass measuring cup, whisk together the olive oil, lemon juice, water, oregano, dill, salt and garlic. Pour over vegetables and bake for about 45 minutes, stirring every 15 minutes, until potatoes are fork tender.
- While potatoes are cooking, bring water and bay leaves to a boil, add farro and cook for 20 minutes. Drain well in a fine mesh strainer. When the vegetables come out of the oven, add cooked farro, chickpeas and 1/4 tsp salt and mix well. Taste for salt and serve.