Fustini's Oils and Vinegars
Roasted Fall Veggie Bowl

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Roasted Fall Veggie Bowl


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Roasted Fall Veggie Bowl

Prep Time15 min Cook Time25 min Total Time40 min Servings4 Dairy Free Nut Free


  • 1 1/2 cup semi-pearled farro
  • 2 cups butternut squash, cubed
  • 2 cups baby Bella mushrooms, quartered
  • 2 cups Brussels sprouts, trimmed, quartered
  • 6 tablespoons Fustini's Gremolata olive oil, divided
  • salt and pepper to taste
  • 1 small garlic clove, minced
  • 2 tablespoons tahini
  • 1/4 cup freshly chopped parsley


Step 1. 

Preheat oven to 425° and cover two baking sheets with aluminum foil. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer for 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool. 

Step 2. 

Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.

Step 3. 

Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons of water to achieve thinner consistency and season with salt and pepper.  In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.

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