Farro Salad with Roasted Vegetables

By Pavani @napavani
Blogging Marathon# 38: Week 4/ Day 1
Theme: Revisiting Recipes
Dish: Farro Salad with Roasted Vegetables
We are starting the final week of blogging marathon# 38 today and I chose a relatively simple theme. I am going to be revisiting some of my old posts and updating them with new pictures.  Today I am updating my hearty and healthy Farro salad with roasted vegetables post. I don't know what I was thinking when I was taking those pictures, I used my used pizza stone with stains on them which wasn't the best of backgrounds to use. So here is a simple salad with some updated pictures.

Ingredients: Makes 1 big serving or 2 smaller servings Farro - ½cup
Red Onion - 1 small, diced
Red Pepper - 1 medium, chopped
Japanese Eggplant - 1 medium, cut on the bias
Zucchini - 1 small, cut on the bias
Mushrooms - 1 cup, quartered if big or halved if small
Herbe de Provence - 1tsp
Garlic Olive Oil  - 1tsp
Balsamic Vinegar - 2tsp (I used white balsamic as I was out of regular balsamic)
Mint - 2tbsp, finely chopped
Fontina Cheese - 1 oz. diced (optional)
Salt and Pepper - to taste

Method:
  • Cook Farro: I soaked farro overnight, but soaking is not required. Combine farro with 2 cups of water, bring to a boil and, lower the heat and simmer for 20-25 minutes or until all the water is absorbed and farro is tender. Even after completely cooked farro has considerable bite, it will not be too soft or mushy.
  • Roasting Vegetables: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and add all the chopped veggies. Drizzle 2tbsp olive oil, herbe de provence, salt and pepper. Mix everything well and bake for 25-30 minutes or until the veggies start to caramelize around the edges. 
  • Assemble: Combine, roasted veggies, garlic oil, balsamic vinegar, chopped mint, cheese, salt and pepper. Mix well and serve warm or at room temperature or chilled.

Lets check out what my fellow marathoners have cooked today for BM# 38.