Meatless Friday: Farro with Mushrooms and Roasted Vegetables

Amanda Lawrence shares a tasty, high-fiber meatless meal option that's done in under an hour.

Meatless Friday: Farro with Mushrooms and Roasted Vegetables

Serves two; can be doubled to serve more 

Ingredients:

Olive oil
1 eggplant
1 red onion
1 red bell pepper
1 package of farro
Fresh basil or basil seasoning to taste

Directions:

Preheat the oven to 425°.
Wash and dry all fresh produce.
Peel, halve, and slice the onion.
Core bell pepper, remove seeds and white parts. Slice into strips.
Cut eggplant into cubes. Season with salt and pepper. Drizzle with olive oil and toss together. Spread evenly on a baking sheet. Roast in the oven for 20 to 25 minutes, flipping halfway through.
Cook farro as directed on package.
Heat olive oil in a large pan over medium heat, add bell pepper and cook for about 3 minutes, or until tender. Add onion and sauté for another 4 to 5 minutes. Season with salt, pepper, and fresh basil to taste.
Stir the finished eggplant and farro into the pan with sautéed vegetables.

Serve and enjoy!

Click to tweet:
For #MeatlessFriday try this high-fiber vegan meal option that's done in under an hour. #catholicmom

Copyright 2022 Amanda Lawrence
Images copyright 2022 Amanda Lawrence, all rights reserved.