Farro & Grilled Vegetable Salad with Smoky Tahini
Pump up the Protein: Add shrimp marinated in an herb vinaigrette.
Recipe - Price Rite Marketplace 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
Wholesome Pantry Organic Pearled Farro, 12 oz
$2.49$0.21/oz
Hungenberg Produce Crispak Garden Fresh Carrots, 80 oz
On Sale!
$2.49 was $3.99$0.50/lb
Roma Tomato
$0.63 avg/ea$1.69/lb
Green Zucchini, 1 ct, 9 oz
$0.84 avg/ea$1.49/lb
Red Onion
$1.18 avg/ea$1.89/lb
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
Fresh Garlic
$0.87 avg/ea$3.49/lb
Not Available
Sicilia Original Lemon Juice, 4 fl oz
$0.99$0.25/fl oz
ISM Cut Mint Fresh Mint, 1 pound
$1.99 avg/ea$1.99/lb
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.