Grilled Vegetables Farro Salad Food

FARRO SALAD WITH GRILLED VEGETABLES

Steps:

• Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy, about 25 minutes.
• Drain and reserve in a large bowl.
• Cut the eggplant, zucchini, peppers, and onion into 1 inch dice.
• Preheat oven to 400 degress F.
• Toss the vegetables in a bowl with the olive oil and season with salt and pepper.
• Spread the vegetables across two foil lined baking sheets, then roast for 10 minutes.
• Turn vegetables, then roast another 15 minutes or until vegetables are soft and lightly browned.
• Add the tomatoes, basil, and pine nuts and mix.
• Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture.
• Toss well and serve on four individual plates.

SUMMER FARRO SALAD WITH BURST TOMATOES & CHARRED VEGGIES

Steps:

• Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
• Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with warm water. Drain well, then transfer to a large bowl.
• Meanwhile, as the farro cooks, prep the vinaigrette. Combine all listed ingredients in a small bowl or jar. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Pour the vinaigrette over the warm farro & toss to combine. Set aside. Alternatively, you can also cover the vinaigrette & store in the refrigerator for up to 1 week.
• Thread the cherry tomatoes on skewers, then place them on a small baking sheet or large plate with the sliced bell peppers & zucchini. Drizzle the oil over top, season with 1/2 teaspoon kosher salt & ground black pepper as desired, then use your hands to ensure the veggies are coated well. Place the seasoned vegetables directly on the grill grates, ensuring the tomato skewers & zucchini are positioned perpendicular to the grill grates to help prevent them from falling through the grates as they cook. Grill vegetables until as softened & charred as desired - tomatoes will grill in about 2 minutes per side, while bell pepper & zucchini need 3-4 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific grilling tips!) Remove from the grill, transfer back to the small baking sheet or large plate, & squeeze the lemon juice over top.
• Once the veggies are cool enough to handle, chop the bell pepper & zucchini into bite sized pieces. Drop the tomatoes into the mixing bowl with the farro, along with the chopped vegetables, chickpeas or white beans, & fresh basil. Toss to combine. Taste & season with additional kosher salt & ground black pepper as needed. Serve warm, at room temperature, or cold. Enjoy!

GRILLED VEGETABLE FARRO SALAD

Steps:

• Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside.
• Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
• In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
• To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.