Imagine a dish that transforms ordinary vegetables into a smoky, flavor-packed masterpiece that will make your taste buds dance with joy! This Grill Roasted Vegetable Farro Salad isn't just another side dish—it's a culinary adventure that combines the rustic charm of Italian cuisine with the irresistible allure of perfectly charred vegetables. Whether you're a health-conscious foodie or a grilling enthusiast, this recipe promises to elevate your summer dining experience with its vibrant colors, incredible textures, and mouthwatering flavors that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes
- 1/4 cup red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the farro thoroughly under cold water and drain. In a medium saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the farro is tender but still chewy.
- While the farro is cooking, preheat your grill or grill pan to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Prepare the vegetables by slicing zucchini into half-moon shapes, dicing the bell pepper, halving the cherry tomatoes, and thinly slicing the red onion.
- In a large bowl, toss the prepared vegetables with olive oil, salt, and pepper, ensuring they are evenly coated.
- Grill the vegetables in batches, starting with zucchini and bell peppers. Grill for 3-4 minutes on each side until they have nice char marks and are tender. Remove and set aside.
- Grill the cherry tomatoes and red onion for 1-2 minutes, just enough to get a slight char and release their flavors.
- Once the farro is cooked, drain any excess water and let it cool slightly. Transfer to a large serving bowl.
- Add the grilled vegetables to the farro and gently toss to combine.
- Drizzle balsamic vinegar over the salad and season with additional salt and pepper to taste.
- Let the salad rest for 5-10 minutes to allow the flavors to meld together. Serve warm or at room temperature.
Tips
- Farro Preparation: Rinse the farro thoroughly to remove any dust or debris. For extra flavor, consider toasting the farro in a dry pan for a few minutes before cooking to enhance its nutty taste.
- Grilling Technique: Ensure your grill is at medium-high heat and well-oiled to prevent sticking. Use a grill basket or mat for smaller vegetables to prevent them from falling through the grates.
- Vegetable Timing: Grill vegetables in order of their cooking times. Zucchini and bell peppers take longer, while cherry tomatoes and onions need just a quick char to develop flavor.
- Flavor Boosting: For an extra layer of complexity, try adding fresh herbs like basil or oregano, or sprinkle some crumbled feta cheese over the salad before serving.
- Make-Ahead Friendly: This salad can be prepared in advance and tastes even better as the flavors meld together. Store in the refrigerator and bring to room temperature before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
