ITALIAN VEGGIE & FARRO BOWLS

with zucchini, tomato, fresh mozzarella, parsley & pine nuts

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ITALIAN VEGGIE & FARRO BOWLS
  • Cook Time
    40
    Minutes
  • Servings
    2
    Servings
  • 920
    Calories
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Balsamic vinegar — a staple in Italian cooking — delivers bold, tangy-sweet flavors to these nourishing bowls. Here, zucchini and Roma tomato are tossed in the vinegar before being roasted to tender perfection. They’re piled atop a hearty bed of farro, studded with fresh mozzarella and seasoned with applewood-smoked sea salt. Homemade balsamic vinaigrette, sweetened with honey, is drizzled over top for a rich finishing touch.

Nutrition Facts

2 servings per container
Serving size(408g)
Amount per serving
Calories920
% Daily Value*
Total Fat 61g78%
Saturated Fat 16g80%
Trans Fat 0g
Cholesterol 55mg18%
Sodium 1630mg71%
Total Carbohydrate 76g28%
Dietary Fiber 3g11%
Total Sugars 14g
Includes 7g Added Sugars14%
Protein 26g
Vitamin D 0mcg0%
Calcium 458mg35%
Iron 4mg20%
Potassium 897mg20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe:
Farro [pearled farro wheat], Mushroom Stock Concentrate [mushroom juice concentrate, maltodextrin, salt, natural flavor, sugar, yeast extract, and xanthan gum], Zucchini, Red Onion, Roma Tomatoes, Italian Seasoning [basil, rosemary, marjoram, oregano, thyme], Mozzarella Cheese [Pasteurized Whole Milk, Vinegar, Enzymes, and Salt], Balsamic Vinegar [balsamic vinegar, grape must], Honey, Pine Nuts, Parsley, Applewood-Smoked Sea Salt

Allergen information:
Contains Tree Nuts, Milk And Wheat

Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.

Generic USDA information is used in the nutritional analysis, ingredient list, and allergen declaration of pantry items. Pantry items are found in the "What You'll Need" section of the recipe card.

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.