Dinner Tonight: Italian Farro Salad with Roasted Vegetables


Ingredients in this Recipe

  • 1 pound farro, bulgar wheat, or spelt
  • 1 red onion, peeled and cut into wedges
  • 2 bulbs fennel, cored and thickly sliced, fronds reserved for garnish
  • 2 small eggplants or 1 large, cut into chunks
  • 3 or 4 zucchini, a mixture of yellow and green, cut into wide half moons
  • 4 garlic cloves, peeled
  • Extra virgin olive oil as needed
  • Juice from 1 lemon, or to taste
  • Sea salt and freshly ground black pepper to taste
  • Small handful of chopped flat leaf parsley, or another herb such as basil, mint or oregano

Recipe Preparation

See Full Recipe at Serious Eats


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