Dinner Tonight: Italian Farro Salad with Roasted Vegetables

Course Side Dishes

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

See Full Recipe at Serious Eats