FARRO SALAD WITH SAUTEED VEGETABLE is an amazing side dish. Farro is an ancient grain that is a great source of fiber, iron, protein and magnesium. And it is also rich in antioxidants. So this highly nutritious grain paired with delicious fresh vegetables is a home run in the healthy recipe department. And it’s great for meal prep.
2 Cups Pearled Farro
⅔ Cup Olive Oil
1 Onion (8 Oz.), Chopped
3 Red Peppers (about 1 lb), Diced
2 Small Eggplants (About 1.5 lbs.), Skin on diced into small cubes
2 Zucchini (about 1 lb.), Diced
1 Yellow Squash (7 oz.), Diced
1 ½ tsp. Salt
½ tsp. Pepper
1 Cup Cherry Tomatoes, Halved
10 Basil Leaves, Chopped
Cook the farro according to package directions.
In a frying, heat olive oil and add in the onions. Sauté on a low flame until translucent. About 8 to 10 minutes. Add in the red peppers and cook for 5 minutes. They will begin to soften. Next add in the eggplant. Combine with the other veggies and sauté for 7 to 8 minutes. Next add in the squash and cook for about 10 minutes, then season with salt and pepper. Cook until the vegetables are all soft and add in the cherry tomatoes. Cook for three more minutes or until the tomatoes start to slightly soften.
Add the farro to a large bowl, combine with the vegetables and add in the fresh basil. Combine and serve.