Farro Salad with Roasted Vegetables

When Craig travels for work, I get to cook with some of the things he doesn't like. Tonight I decided to combine a bunch of those ingredients to make a simple and hearty fall dish. Farro is tossed with some tasty roasted veggies for a lean, filling and vitamin rich dinner. I chose mushrooms, tomatoes, eggplant and zucchini, but other veggies such as carrots, beets or sweet potatoes would work nicely as well. All you need is some olive oil, salt and pepper and you have an immensely flavorful dish that is light and easy to prepare.

Full recipe after the jump!

Ingredients:
1 cup farro, dry
2 medium tomatoes, quartered
1 medium eggplant, washed and chopped into 1" chunks
1 medium zucchini, washed and chopped into 1" chunks
1 cup mushrooms, washed and quartered (I used crimini)
1 medium onion, chopped into chunks
1 tbsp sage leaves, washed and chopped
2 tbsp extra virgin olive oil
1 tbsp sea salt
1 tbsp black pepper
Optional: Grated Parmesan

Step by Step Instructions:


1. Preheat oven to 425

2. Cook farro according to package directions

3. In a roasting pan, toss chopped tomatoes, onions, mushrooms, eggplant, zucchini, sage and olive oil

4. Season with salt and pepper and toss until coated

5. Roast veggies for 30-40 minutes, until softened

6. Toss cooked farro with veggies in the roasting pan, so that the farro soaks up the juices

7. Serve warm with Parmesan and fresh bread