Grilled Vegetables with Farro

Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.

Serves 4–6

Total time: 45 min

Vegan

1 cup farro

4 cups cold water

2 ears of corn, shucked

1 medium zucchini, sliced

2 red bell peppers, quartered

½ small red onion, finely julienned

Dressing

4 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons fresh tarragon, finely chopped

2 large garlic cloves, minced

¼ teaspoon sea salt

¼ teaspoon ground black pepper

1.     In a medium stockpot, add farro, water, and a pinch of salt. Bring to a gentle simmer and cook for 15-20 minutes or until grain is tender. Drain and set aside to cool.

2.     Preheat grill to medium-high. Prepare vegetables and toss with three tablespoons olive oil; season with salt and pepper. Meanwhile, whisk together dressing ingredients until emulsified. Set aside.

3.     On a preheated grill, place vegetables and grill three minutes per side or until desired doneness. Cut kernels off cobs after grilling.

4.     Toss farro with dressing, adjust seasonings, and place on a serving platter. Arrange grilled vegetables and red onions over the top and serve.