Farro Salad with Roasted Vegetables

1 pound farro

1 zucchini, diced

1 medium carrot, diced

3 button mushrooms

1 red pepper, sliced

¼ cup chopped black olives

1-2 tablespoons extra-virgin olive oil

Juice of ½ lemon

2 tablespoons balsamic vinegar

Bring a large pot of salted water to a boil. Add farro and cook 15 minutes. Drain and set aside to cool.

Heat oven to 350 degrees.

Put the vegetables on a sheet pan and drizzle with olive oil; toss to coat and roast 10-15 minutes. Set aside to cool.

Once cool, add everything to a large bowl. Add lemon juice and balsamic vinegar and toss to coat. Serve immediately.

Serves four.

Chef Cristiano Bassani, Bapi, Buffalo Grove