Grilled Vegetable & Farro Salad

  • 1 cup pearled farro
  • 1 yellow summer squash
  • 1 medium zucchini
  • 1 medium red onion
  • 1 red pepper
  • 1 medium eggplant
  • 2 garlic cloves
  • 2-3 TB extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 2-3 TB champagne vinegar
  • ½ – ¾  cups packed fresh herbs of choice
  • Juice and zest of lemon

Preheat the grill. Slice the squashes in half lengthwise, remove seeds if large, and cut into 1” chunks. Peel and thickly slice onion; trim pepper, remove seeds and cut into 1” chunks; peel eggplant and cut into 1” chunks  Place all of the prepared vegetables in a large bowl and toss with olive oil, season with salt and black pepper.

Spread vegetables in a single layer in a grill basket.  Grill, turning when there are nice grill marks, until veggies are evenly tender.  Remove from oven, put back in bowl and sprinkle with champagne vinegar, set aside to cool. While the vegetable are grilling place farro in a saucepan with 2 cups of water, bring to a boil, cover and lower heat, cook until tender and kernels are opened, about 20 minutes. Drain if necessary, let cool. Add about 2 TB olive oil to the farro along with lemon juice and zest, season with salt and pepper, mix well.

Peel garlic cloves and mince fine. Chop the cooled vegetables and herbs coarsely, add garlic and  mix with farro.  Serve at room temperature.