- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 360 cal
- 16g fat (2g sat)
- 0mg chol
- 190mg sodium
- 47g carb
- 12g fiber
- 9g protein
Ingredients
- 2 cups emmer farro
- 3 small eggplants, halved
- 2 red bell peppers, halved and seeded
- High-heat oil, for brushing
- Salt and pepper, to taste
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
Directions
Cook farro in a large pot of boiling, salted water until tender, 15 to 20 minutes. Drain and transfer to a large bowl.
Meanwhile, heat grill to high. Brush eggplants and peppers with oil and sprinkle with salt and pepper. Grill until just cooked through, 3 to 4 minutes per side. Allow to cool slightly and dice into 1-inch pieces.
Combine shallots, mustard and vinegar in a small bowl. Slowly whisk in olive oil; season with salt and pepper.
Toss farro with grilled vegetables, balsamic dressing, tomatoes and parsley. Best served at room temperature.
Special notes:
If you don’t want to go outside to grill the vegetables, you may also use a grill pan or cast-iron skillet placed over medium-high heat on your stovetop.
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