Farro Salad with Roasted Vegetables

Recipe by Cook's Hideout

After posting sugary desserts for the past 4 days, I thought it was time for something healthy and definitely savory. Also May happens to be the 'National Month of Salad', so what's better than a healthy salad to kick start this month. I didn't know that there was such a thing as salad month, but I guess it's never too late to know about good things, right?? Today's salad is made with "Farro", an ancient grain believed to have sustained the Roman legions. I have heard about and have seen a number of bloggers cooking with it, so I bought...

Ingredients

• ½ cup Farro
• 1 red onion (- small, diced)
• 1 red pepper (- medium, chopped)
• 1 eggplant (Japanese - medium, cut on the bias)
• 1 zucchini (- small, cut on the bias)
• 1 cup mushrooms (- quartered if big or halved if small)
• 1 tsp (1.25l) fish stock (Herbe de Provence)
• 1 tsp Garlic Olive Oil
• 2 tsps balsamic vinegar (- (I used white balsamic as I was out of regular balsamic))
• 2 tbsp mint (- , finely chopped)
• 1 oz cheese (. Fontina - diced (optional))
• to taste Salt Pepper (and)

Method

1. 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.
2. 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.
3. 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.

View the recipe instructions at Cook's Hideout