Farro & Grilled Vegetable Salad with Smoky Tahini
Pump up the Protein: Add shrimp marinated in an herb vinaigrette.
Recipe - Gourmet Garage Corporate
Farro & Grilled Vegetable Salad with Smoky Tahini
Prep Time25 Minutes
Servings4
Cook Time5 Minutes
Calories415
Ingredients
1 cup pearled farro
2 medium carrots, halved lengthwise
2 Roma tomatoes, halved lengthwise
1 large zucchini, cut lengthwise into ¼-inch thick slices
2 (½-inch thick) slices red onion
1/4 cup olive oil
1 garlic clove, minced
1/4 cup tahini
2 Tbs fresh lemon juice
1 tsp chopped fresh mint
1/2 tsp smoked paprika
Directions
1. Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.
Nutritional Information
- 23 g Fat
- 3 g Saturated fat
- 0 mg Cholesterol
- 174 mg Sodium
- 46 g Carbohydrates
- 8 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 11 g Protein
25 minutes
Prep Time
5 minutes
Cook Time
4
Servings
415
Calories
Shop Ingredients
Makes 4 servings
Bob's Red Mill Organic Farro, 24 oz
$9.99$0.42/oz
Fresh Shredded Carrots, 10 oz bag
$3.49$0.35/oz
Fresh Plum Tomato
$1.12 avg/ea$2.99/lb
Fresh Green Squash
$1.68 avg/ea$2.99/lb
Fresh Red Onion
$1.56 avg/ea$2.49/lb
Botticelli Frying Classic Olive Oil, 25.3 fl oz
On Sale! Limit 4
$10.99 was $15.99$0.43/fl oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
Cedar's Reserve Lebanese Za'atar & Tahini Hommus, 10 oz
$4.99$0.50/oz
Pressed Lemon Juice, 4.9 oz
$4.49$0.92/oz
Fresh Mint, bunch
$3.99
Not Available
Nutritional Information
- 23 g Fat
- 3 g Saturated fat
- 0 mg Cholesterol
- 174 mg Sodium
- 46 g Carbohydrates
- 8 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 11 g Protein
Directions
1. Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.