Before I forget...
I've made this recipe a few times, and always have to re-remember it each time I do. I ate a farro and roasted vegetable salad at Pasta Pomodoro a few years ago and loved it. It isn't always on the menu when I go, maybe it is seasonal? Anyway, I'm sure I'm not remembering it correctly, but this is at least a start.
Farro can be expensive, but a little bit goes a long way. It is a very hearty and filling grain, so makes this salad a perfect main dish. (The first time I ate it, I added shrimp to make sure it filled me up, and of course it was delicious but completely unnecessary.) If you can't find or afford farro, substitute any grain like rice, quinoa, barley, cracked wheat, even couscous.
1 c farro, cook according to package directions
While still warm, toss with vinaigrette:
1/4 c balsamic vinegar
2 T olive oil
1/2 clove garlic, minced or pressed
1 T maple syrup
Roast vegetables at 400 tossed with olive oil, salt and pepper. Try to keep them separate since some things cook faster than others, some will be done in 20 minutes, others 30-40. Take them out when they start to brown. (Alternately, you can grill them.)
1-2 zucchini, sliced into half moons
1/2 red onion, sliced
1 red pepper, sliced
1 lb. asparagus, cut on the diagonal
Toss farro with roasted vegetables and kalamata olives, top with shaved parmesan cheese.
I think the original salad I ate might have had sun-dried tomatoes in it. Many recipes with roasted zucchini also have roasted eggplant, so maybe this one did, too, but I can't remember this one having eggplant. But I'm sure the vegetables are very interchangeable.
Serve cold, warm, or room temperature.
I've made this recipe a few times, and always have to re-remember it each time I do. I ate a farro and roasted vegetable salad at Pasta Pomodoro a few years ago and loved it. It isn't always on the menu when I go, maybe it is seasonal? Anyway, I'm sure I'm not remembering it correctly, but this is at least a start.
Farro can be expensive, but a little bit goes a long way. It is a very hearty and filling grain, so makes this salad a perfect main dish. (The first time I ate it, I added shrimp to make sure it filled me up, and of course it was delicious but completely unnecessary.) If you can't find or afford farro, substitute any grain like rice, quinoa, barley, cracked wheat, even couscous.
1 c farro, cook according to package directions
While still warm, toss with vinaigrette:
1/4 c balsamic vinegar
2 T olive oil
1/2 clove garlic, minced or pressed
1 T maple syrup
Roast vegetables at 400 tossed with olive oil, salt and pepper. Try to keep them separate since some things cook faster than others, some will be done in 20 minutes, others 30-40. Take them out when they start to brown. (Alternately, you can grill them.)
1-2 zucchini, sliced into half moons
1/2 red onion, sliced
1 red pepper, sliced
1 lb. asparagus, cut on the diagonal
Toss farro with roasted vegetables and kalamata olives, top with shaved parmesan cheese.
I think the original salad I ate might have had sun-dried tomatoes in it. Many recipes with roasted zucchini also have roasted eggplant, so maybe this one did, too, but I can't remember this one having eggplant. But I'm sure the vegetables are very interchangeable.
Serve cold, warm, or room temperature.
