bean

Name: bean
Total time: 1500 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 For the 2 medium zucchini, cut into 1-inch dice, about 4 cups; 2 Japanese eggplants, cut into 1-inch dice, about 4 cups; 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups; 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups; 2 medium sweet onions, cut into 1-inch dice, about 2 cups; 3 medium cloves garlic, minced (about 1 tablespoon); 3/4 cup extra virgin olive oil, divided; 1 tablespoon dried oregano; 1 Kosher salt and freshly ground black pepper; 8 cup cooked, cooled farro (see note above); 2 cup cooked, cooled lentils (see note above); 2 cup cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro); 1/2 cup fresh parsley leaves, finely chopped; 1 cup chopped fresh greens (such as celery leaves or arugula); 1/4 cup balsamic vinegar:

onkey @cook_2696421

bean

onkey @cook_2696421

bean

Saved

Ingredients

25 mins

8 servings

1For the 2 medium zucchini, cut into 1-inch dice, about 4 cups
2Japanese eggplants, cut into 1-inch dice, about 4 cups
1sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
1yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
2medium sweet onions, cut into 1-inch dice, about 2 cups
3medium cloves garlic, minced (about 1 tablespoon)
3/4 cupextra virgin olive oil, divided
1tablespoon dried oregano
1Kosher salt and freshly ground black pepper
8 cupcooked, cooled farro (see note above)
2 cupcooked, cooled lentils (see note above)
2 cupcooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
1/2 cupfresh parsley leaves, finely chopped
1 cupchopped fresh greens (such as celery leaves or arugula)
1/4 cupbalsamic vinegar:

Saved

Steps

25 mins

1

Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper. Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.
In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables. Toss to mix well. Drizzle with balsamic vinegar, and remaining olive oil and mix weel. Taste, and adjust salt and pepper as needed.