Farro and Vegetable Salad

Yield: 4 servings

Ingredients:

• 1 zucchini, cut lengthwise in thick slices
• 1 small eggplant, cut lengthwise in thick slices
• 1 red bell pepper, seeded and quartered
• 2 Portobello mushrooms, stalks removed
• 4 tablespoons olive oil, divided
• Salt and pepper
• 1 onion, sliced
• 1 garlic clove, sliced
• 1 ½ cups (350 ml) farro
• ½ cup (120 ml) dry white wine
• 1½ cups (350 ml) vegetable broth
• 2 tablespoons (30 ml) capers
• ¼ cup (60 ml) pitted olives
• 2 Roma tomatoes, diced
• 2 tablespoons (30 ml) lemon juice

Method:

Preheat a grill or grill pan to high heat.

In a bowl, combine the zucchini, eggplant, pepper, mushrooms, drizzle with half of the olive oil, and season with salt and pepper.

Grill the vegetables on both sides until char marks appear.

Heat the remaining olive oil in a pan over medium heat.

Add the onion and garlic and sauté 1-2 minutes, until fragrant.

Add the farro and stir to coat in oil.

Add the white wine, stirring, and reduce completely.

Once wine has evaporated, slowly add broth, stir and cover. Cook 10-15 minutes, or until all the water is absorbed (or until grains are cooked al dente).

When ready, remove cooked farro to a bowl. Chop grilled veggies and mix into the farro.

To finish, add capers, olives, tomatoes, and lemon juice, mix well and serve warm.

Buon appetito!