Farro Salad with Roasted Vegetables

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Rinse farro under cold water, then cook it in a pot with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook for 20-25 minutes until tender. Drain and set aside.

3. 3

   While farro is cooking, cut red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

4. 4

   Place the chopped vegetables and whole garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

5. 5

   Roast vegetables in the preheated oven for 20-25 minutes, until tender and slightly caramelized.

6. 6

   In a large bowl, combine cooked farro, roasted vegetables, and chopped fresh parsley.

7. 7

   Mix in the remaining 1 tablespoon of olive oil and lemon juice. Taste and season with salt and pepper as needed.

8. 8

   Serve warm, or chill in the refrigerator for later.