Farro with Roasted Vegetables
  • 1 small eggplant, peeled and ¾-inch diced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 cups farro
  • Dressing:
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¾ teaspoon freshly ground pepper
  • To assemble:
  • 2 scallions, white and green parts chopped
  • ¼ cup toasted pine nuts
  • 6 oz feta, diced
  • 10 fresh basil leaves, chopped
  1. Preheat oven to 425. Toss eggplant, peppers, onion and garlic with olive oil, salt and pepper on a large sheet pan covered in parchment paper or sprayed foil. Roast for 40 minutes, until browned, turning once with a spatula.
  2. Cook farro according to package directions. I cooked mine for 15 minutes in 6 cups of water. Farro was done but some liquid remained so I drained the liquid. Transfer farro to a serving bowl. Add the roasted vegetables, scraping liquid and seasonings from the roasting pan.
  3. For the dressing combine lemon juice, olive oil, salt and pepper. Pour over farro and vegetables. Let cool to room temperature. Add scallions, pine nuts, feta and basil. Stir and adjust seasonings.
Recipe adapted from Barefoot Contessa
Recipe by Vegging on the Mountain at http://veggingonthemountain.com/2016/01/farro-with-roasted-vegetables/