Enjoy the vibrant flavors of Spelt Salad with Roasted Vegetables, where nutty spelt grains combine with perfectly roasted carrots, bell peppers, and zucchini. Tossed with fresh herbs and a zesty lemon juice, this salad offers a delightful blend of textures and tastes, perfect for a wholesome meal.
Cooking time:
one hour
Ingredients:
1 cup whole spelt grains
2 cups water or vegetable broth
1 red bell pepper, chopped
1 zucchini, chopped
1 eggplant, chopped
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon mustard
Recipe:
1. Rinse spelt grains under cold water. In a medium pot, combine spelt and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until tender. Drain any excess liquid.
2. Preheat oven to 400°F. Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine cooked spelt, roasted vegetables, parsley, lemon juice, and mustard. Toss well to combine.
4. Serve warm or at room temperature.
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