Teri’s Farro Salad with Roasted Vegetables

Teri’s Farro Salad with Roasted Vegetables
  1. 1 ½ cups farro
  2. 1 teaspoon salt
  3. 4 cups water
  4. 1 small eggplant
  5. 1 bulb fennel
  6. 1large red onion
  7. 1 zucchini
  8. 6-8 figs, fresh or dried
  9. 1 pint grape tomatoes
  10. fresh basil to taste
  11. ¼ cup balsamic vinegar
  12. ¼ cup extra virgin olive oil
  13. black pepper
  1. Bring 4 cups water to boil, add the salt and farro and simmer for 20-25 mins. Drain. Place in large bowl.
  2. Meanwhile, heat oven to 400 degrees. Cut eggplant, fennel, onion and zucchini into 1-2” chunks. Place on a baking sheet. Quarter figs and add to the sheet pan with the vegetables. Coat with olive oil, salt and pepper to taste and roast in oven until tender and slightly browned (15-25 mins). Near the end of cooking, add the tomatoes to the pan to roast for 4-5 mins. only. Remove each vegetable group as ready. Add to bowl with farro.
  3. Whisk together the balsamic vinegar the olive oil and the black pepper. Add to the farro salad and toss. Season with salt and pepper as desired.
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