This ancient grain, often available in heirloom varieties such as emmer farro, has a nutty taste and is a great source of fiber and protein. Because it takes 45 minutes to cook, you might double the amount and save half for breakfast or lunch the next day. Notes: If you don’t want to light up the grill, dice the veggies and add them raw. The balsamic should be a thick, naturally aged vinegar from Modena, Italy.
Ingredients
- 1 1/2 cups uncooked farro
- 1 red bell pepper
- 1 large zucchini
- 1 red onion
- 1 large ear corn (optional)
- Extra virgin olive oil
- 2 cups cherry tomatoes
- One 4-ounce block feta, cut into 1/2-inch chunks
- 1/4 cup toasted pumpkin seeds
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- Balsamic vinegar of Modena
Directions
Step 1
Prepare the farro according to package directions. While it’s cooking, prepare the vegetables.
Step 2
Rinse and pat dry the bell pepper and zucchini. Trim the zucchini and cut into 3/4-inch rounds. Peel the onion and cut in half horizontally. Place the zucchini slices and onion halves in a large bowl, drizzle with olive oil, and transfer to a grill basket. Shuck the corn, if using, and place it along with the bell pepper in the bowl; drizzle with olive oil.
Step 3
First, grill the bell pepper and corn over direct heat, giving them a quarter-turn every two minutes. They’re done when lightly charred —don’t let them burn. Transfer them to a platter and drizzle with olive oil. Next, grill the other vegetables in the basket, turning after 4 minutes and grilling only to a light char.
Step 4
On a cutting board, slice the pepper into strips, cut each onion half into 6 wedges, and cut the kernels from the corn. Rinse and pat dry the cherry tomatoes.
Step 5
When the farro is done, fluff with a fork and let cool slightly (if there’s any water left in the pot after the farro is tender, drain it). Divide the farro among 4 deep bowls. Top with equal amounts of grilled vegetables, cherry tomatoes, feta chunks, pumpkin seeds, and herbs. Drizzle with the balsamic and more olive oil.
Serves 4
