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SideChef
Recipes
Grilled Vegetables with Feta and Farro
Recipe

19 INGREDIENTS • 7 STEPS • 55MINS

Grilled Vegetables with Feta and Farro

5.0
2 ratings
This salad is a tasty, summery blend of grilled seasonal vegetables, fresh herbs, and feta. Tossed in a light, lemony dressing with basil and mint from the garden — Wow! It’s seriously good.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This salad is a tasty, summery blend of grilled seasonal vegetables, fresh herbs, and feta. Tossed in a light, lemony dressing with basil and mint from the garden — Wow! It’s seriously good.
55MINS
Total Time
$2.02
Cost Per Serving
Ingredients
Servings
8
US / Metric
Farro
1 cup
Farro
Summer Squash
1
Small Summer Squash
or 2 Small Summer Squash
Green Beans
2 cups
Green Beans
or Haricots Verts
Olive Oil
3 Tbsp
Salt
to taste
Scallion
1 bunch
Scallion
2 scallions per 8 servings
Feta Cheese
1 cup
Feta Cheese
or Crumbled Feta
Yellow Cherry Tomato
1 cup
Yellow Cherry Tomato
Lemon
1 1/4
Lemons, zested, juiced
zest from whole lemon plus 1/4 cup juice per 8 servings
Garlic
2 cloves
Olive Oil
1/2 cup
Dijon Mustard
1 Tbsp
Dijon Mustard
Fresh Mint
2 Tbsp
Fresh Basil
1/4 cup
Nutrition Per Serving
VIEW ALL
Calories
350
Fat
25.1 g
Protein
7.3 g
Carbs
24.6 g
Add to plan
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Grilled Vegetables with Feta and Farro
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Bring a medium pot of salted water to a boil. Roughly chop the Fresh Basil (1/4 cup). Julienne the Fresh Mint (2 Tbsp). Halve the Yellow Cherry Tomato (1 cup) and Kalamata Olives (1/2 cup).
step 1 Bring a medium pot of salted water to a boil. Roughly chop the Fresh Basil (1/4 cup). Julienne the Fresh Mint (2 Tbsp). Halve the Yellow Cherry Tomato (1 cup) and Kalamata Olives (1/2 cup).
step 2
Add Farro (1 cup) to boiling water, and reduce heat to medium-low. Cook 28-30 minutes. Mince the Garlic (2 cloves). Cube the Feta Cheese (1 cup) and thinly slice the Scallion (1 bunch). Drain water from farro, and return it to the pot.
step 2 Add Farro (1 cup) to boiling water, and reduce heat to medium-low. Cook 28-30 minutes. Mince the Garlic (2 cloves). Cube the Feta Cheese (1 cup) and thinly slice the Scallion (1 bunch). Drain water from farro, and return it to the pot.
step 3
Cover with the lid, and let rest 10 minutes. Fluff with a fork, and allow farro to cool. Meanwhile, slice Red Bell Pepper (1), Zucchini (1), Summer Squash (1), and Red Onion (1) lengthwise into about half inch thick slices.
step 3 Cover with the lid, and let rest 10 minutes. Fluff with a fork, and allow farro to cool. Meanwhile, slice Red Bell Pepper (1), Zucchini (1), Summer Squash (1), and Red Onion (1) lengthwise into about half inch thick slices.
step 4
Heat grill to a medium high heat, about 400-425 degrees F (200-220 degrees C). Brush vegetables and Green Beans (2 cups) with Olive Oil (3 Tbsp). Lightly Salt (to taste) and Ground Black Pepper (to taste) them. Add vegetables to grill, laying them perpendicularly on grates.
step 5
Grill on each side, about 4-5 minutes, until slightly tender, but still firm with a nice char on them. Transfer vegetables to a cutting board, or baking sheet. Allow to cool before handling.
step 5 Grill on each side, about 4-5 minutes, until slightly tender, but still firm with a nice char on them. Transfer vegetables to a cutting board, or baking sheet. Allow to cool before handling.
step 6
Cut grilled vegetables into 1/2 inch dice, and transfer to a large bowl. Add farro, yellow cherry tomatoes, olives, scallions, and feta cheese. Toss to combine.
step 6 Cut grilled vegetables into 1/2 inch dice, and transfer to a large bowl. Add farro, yellow cherry tomatoes, olives, scallions, and feta cheese. Toss to combine.
step 7
In a glass measuring cup, add garlic, zest and juice from Lemons (1 1/4), Olive Oil (1/2 cup), and Dijon Mustard (1 Tbsp). Whisk to combine. Pour dressing over the salad. Add fresh mint and fresh basil. Toss to combine. Serve, and enjoy!
step 7 In a glass measuring cup, add garlic, zest and juice from Lemons (1 1/4), Olive Oil (1/2 cup), and Dijon Mustard (1 Tbsp). Whisk to combine. Pour dressing over the salad. Add fresh mint and fresh basil. Toss to combine. Serve, and enjoy!
Tags
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Grill
BBQ
Lunch
Shellfish-Free
Vegetarian
Salad
Side Dish
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