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RECIPE
19 INGREDIENTS 7 STEPS 55min

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.
Grilled Vegetables with Feta and Farro Recipe | SideChef
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.
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
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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
55min
Total Time
$2.02
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 cup
Farro
1
Small Summer Squash
or 2 Small Summer Squash
2 cups
or Haricots Verts
to taste
1 bunch
Scallions
2 scallions per 8 servings
1 cup
Feta Cheese
or Crumbled Feta
1 cup
Yellow Cherry Tomatoes
1 1/4
Lemons , zested, juiced
zest from whole lemon plus 1/4 cup juice per 8 servings
2 cloves
1/2 cup
1 Tbsp
Dijon Mustard
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
350
FAT
25.1 g
PROTEIN
7.3 g
CARBS
24.6 g

Cooking Instructions

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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!

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5.0
2 Ratings
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Nutrition Per Serving
Calories
350
% Daily Value*
Fat
25.1 g
32%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
16.7 mg
6%
Carbohydrates
24.6 g
9%
Fiber
4.4 g
16%
Sugars
0.9 g
--
Protein
7.3 g
15%
Sodium
483.5 mg
21%
Vitamin D
0.1 µg
0%
Calcium
118.4 mg
9%
Iron
1.8 mg
10%
Potassium
123.7 mg
3%
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