Here’s a Healthy Roasted Vegetable Recipe That Will ‘Bowl’ You Over
This looks, sounds and is delicious. Merritt Bates-Thomas, with the Green River District Health Department in Owensboro, Kentucky, is celebrating the latest "bowl" craze with a healthy recipe that you can make at home. It celebrates the fact that summer is basically "vegetable season" at the Owensboro Regional Farmer's Market and this recipe gives you the recipe to get the farm-to-table flavor.
Here's how to make it!
ROASTED VEGETABLE GRAIN BOWL w/ TAHINI DRESSING
1 cup of dried farro prepared according to package directions
Roasted Vegetable Mixture
2 medium zucchini, cut into 1/2 - inch half-moons
2 medium yellow summer squash, cut into 1/2 - inch slices
1 red bell pepper cut into strips
2 large shallots, cut into 1/8 - inch slices
1 tablespoon dried oregano
2 teaspoons dried cumin
4 cloves of garlic, minced
Pinch of salt & pepper
1 15-ounce can of garbanzo beans, rinsed & drained
1/2 cup Tahini
1/4 cup fresh parsley, rinsed and patted dry
1 lemon, juiced
2 teaspoons of lemon zest
1 teaspoon garlic powder
1/2 cup water
1 tablespoon of olive oil
Preheat oven to 425 degrees.
In a large mixing bowl toss prepared zucchini, squash, shallots, and garlic with 1 -2 tablespoons of olive oil, oregano, cumin, salt, and pepper. Spread on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes or until vegetables are tender and slightly crisp. Let cool.
Prepare farro according to package directions.
In a mixing bowl measure in Tahini. Using a food processor, chop parsley, lemon juice, and lemon zest. Add to Tahini in mixing bowl. Add garlic powder, water, and olive oil. Stir the mixture well to blend all ingredients. Add additional water, 1 tablespoon at a time, if you want the dressing to be thinner.
In bowls, place farro on the bottom and drizzle a small amount of Tahini dressing over the top. Place roasted vegetables on one side of each bowl and garbanzo beans on the other side of each of the bowls. Drizzle more Tahini dressing over the top of each bowl. Garnish with chopped parsley and a lemon wedge.
Serves approximately 5 people!
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