Summer Roasted Vegetable and Farro Salad

  • 1 cup pearled farro
  • 1 yellow summer squash
  • 1 medium zucchini
  • 1 fennel bulb
  • 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 oven to 400 degrees.  Slice the squashes in half lengthwise, remove seeds if large, and cut into 1” chunks.  Trim and thickly slice fennel; peel and thickly slice onion; trim pepper, remove seeds and cut into 1” chunks; trim eggplant and cut into 1” chunks; peel garlic cloves and cut in half.  Place all of the prepared vegetables in a large bowl and toss with olive oil, season with salt and black pepper.  Toss well.  Spread vegetables in a single layer on a rimmed baking sheet.  You may need more than one sheet.  Roast in a preheated oven for 30-40 minutes, stirring every 10 minutes for even roasting.  Vegetables are done with beginning to brown and are tender.  Remove from oven, sprinkle with champagne vinegar and set aside to cool.  While the vegetable are roasting 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 cooled farro along with lemon juice and zest, season with salt and pepper, mix well.  Chop the cooled vegetables and herbs coarsely,  mix with farro.  Serve at room temperature.