Ingredients

1 c farro

2 c water or vegetable broth

1 sm zucchini, sliced

1 sm eggplant, sliced

1 red pepper, cut into large chunks

1 c cherry tomatoes, halved

2 tbsp extra virgin olive oil (plus more for grilling)

juice of 1 lemon

1 garlic clove, minced

salt and black pepper to taste

handful of fresh basil, chopped

 

Instructions

1. Rinse the farro and cook in water or broth according to package instructions (usually 20–30 minutes). Drain and let cool.
2. Lightly brush the zucchini, eggplant, and red pepper with olive oil and grill until tender and slightly charred. Let cool, then chop into bite-sized pieces.
3. In a large bowl, combine the cooked farro, grilled vegetables, cherry tomatoes, and chopped basil.
4. In a small bowl, whisk together 2 tbs olive oil, lemon juice, minced garlic, salt, and pepper. Pour over the salad and toss to coat.
5. Serve chilled or at room temperature. Great the next day, too!

 

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