Farro Salad with Roasted Vegetables

Posted7/24/2012 11:32 AM

1 pound farro

1 zucchini, diced


1 medium carrot, diced

3 button mushrooms

1 red pepper, sliced

cup chopped black olives

1-2 tablespoons extra-virgin olive oil

Juice of 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

Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.