Sep 022013

Labor day has come and gone, which to me signals the end of summer. As much as I’m excited for the return of sweaters, boots, and brussel sprouts, I’m still feeling like summer has gone way too quickly. So, I made this super healthy farro dish, with tons of grilled summer vegetables and those last heirloom tomatoes of the season mixed in.
The recipe is simple, as it always should be when you are working with really great, fresh, produce. Cook some farro, grill some veggies (with a garlic-herb-oil rub), toss it all together, and top with some fresh herbs. That’s all it takes. Veggies Before:
Veggies After:
Nutritional Highlights: Farro is a pretty underrated grain in my opinion. It’s sort of similar to rice or barely, but with a nuttier flavor and texture. It has tons of fiber (more than brown rice), magnesium, and also vitamins A, B, C, and E. Although it’s not gluten free, it is lower in gluten than a lot of other grains, making it easier to digest for those with an intolerance. You know how to make it even healthier? Mix it with a ton of freshly grilled summer veggies packed with nutrients and enjoy!
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Farro with Grilled Summer Vegetables
4-6 servings
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What’s in it:
8 oz quick cooking farro (I suppose you can use the non quick kind as well)
2 cups roughly chopped heirloom tomatoes
Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers)
2 large cloves garlic
Fresh basil
Olive Oil
Balsamic vinegar
Salt & Pepper (and maybe some chili flakes)
Optional: cheese of your choosing (goat, parmesan, or feta would all be great)

How to make it:
1. Cook the farro according to directions (quick cooking kind only takes 10 minutes but full length farro takes a bit longer).
2. Meanwhile, focus on grilling your veggies. Mix 1/4 cup olive oil with 2 cloves minced garlic and season generously with salt, pepper, and optional chili flakes for heat. Brush your grilled veggies with the garlic oil and grill over medium-high heat. Grilling time varies for different veggies and depending on if you’re using a grill pan or real grill. Just watch them and take them off when they have nice grill lines and are softened but not mushy. Sorry, no exact science here!
3. Allow vegetables to cool and cut them into bite sized chunks.
4. Combine the farro, grilled vegetables, and heirloom tomatoes. Drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Top with lots of fresh julienned basil and cheese if you’re using it. Enjoy this fresh summer dish as a side or vegetarian main!

  2 Responses to “Grilled Vegetable and Heirloom Tomato Farro”

  1. Can’t wait to make this!

  2. Thank you for sharing your ideas with us!

    It’s such a great blog, I come regularly to search for ideas. Your pictures are especially beautiful!
    I always try to make colorful foods and yesterday your “grilled vegetables and heirloom tomato farro” inspired me to make a colorful salad. My boyfriend loved it too, although he is more a chocolate person!
    I think you would like my blog: me and my boyfriend write funny stories about us.
    Check out our blog:
    Thank you again!


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