Grilled Vegetable Farro
Grilled Vegetable Farro
1 cup farro, rinsed
2 ½ cups water
1 red or yellow bell pepper, seeded and quartered
1 red onion, sliced
1 zucchini, sliced
1 yellow squash, sliced
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon fresh cracked black pepper
¼ cup crumbled feta or goat cheese
Fresh chopped basil
1 ripe avocado, halved and seeded
Bring 1 cup farro and 2 ½ cups water to a boil. Reduce heat, cover and simmer until tender, about 20 minutes or according to package directions. Drain farro into a colander and transfer to large mixing bowl.
Brush vegetables with avocado oil and season with salt and grill until desired doneness.
In separate mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon white balsamic vinegar, sea salt and fresh cracked pepper to taste.
Drizzle vinaigrette over farro and toss. Chop grilled vegetables and add to farro and gently toss. Top with crumbled cheese and fresh chopped basil. Spoon farro into grilled avocado to serve.
