Grilled Vegetables with Feta and Farro

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Farro

1

Red Bell Pepper

1

Zucchini

1

Small Summer Squash

or 2 Small Summer Squash

1

Red Onion

2 cups

Green Beans

or Haricots Verts

3 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

1 bunch

Scallions

2 scallions per 8 servings

1 cup

Feta Cheese

or Crumbled Feta

1 cup

Yellow Cherry Tomatoes

1/2 cup

Kalamata Olives

1 1/4

Lemons , zested, juiced

zest from whole lemon plus 1/4 cup juice per 8 servings

2 cloves

Garlic

1/2 cup

Olive Oil

1 Tbsp

Dijon Mustard

2 Tbsp

Fresh Mint

1/4 cup

Fresh Basil

Cooking Instructions

HIDE 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 Tomatoes (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 Scallions (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 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 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!