Grilled Vegetable and Farro Salad

by Alayna Frey & Nannette Reepmeyer

This week’s installment of Hot, w/Mustard is a work by Nina Shekhar entitled DEAR ABBY, inspired by the well-known advice column. DEAR ABBY takes a look at gender roles and how they’ve evolved since the advice column was founded in the ‘50s.

In a food-related vein, whole grains like quinoa and farro are starting to become more commonplace in American cuisine, as home chefs are trying to break out of their whole grain shell.

This recipe is a wonderful way to use those summer’s-end vegetables from your garden or the local farmer’s market, and is a great way to add a new grain to your kitchen repertoire!

Don’t miss the release of Nina Shekhar’s DEAR ABBY this Sunday 8/30 at 6pm!

Ingredients:

• 1 ½ cups dry farro

• 1 small eggplant

• 1 small zucchini

• 1 small summer squash

• 1 red pepper

• 1 sweet onion

• 1 cup cherry or grape tomatoes cut in half

• ½ cup torn basil leaves

• Olive oil for brushing

Dressing:

• ¼ cup white balsamic vinegar

• ½ cup very good olive oil

• ¼ cup fresh parsley finely chopped

• sea salt and fresh ground black pepper

Directions:

1. Make the dressing by adding all the ingredients to a small jar and shaking or whisk together in a bowl.

2. Rinse farro. Cook in lightly salted boiling water until tender but still a tad chewy, about 25 minutes. You may have to add more water or you may have to drain it a bit. Set cooked farro aside in a large bowl.

3. Cut the vegetables into large pieces, about 2 inches. Lightly brush with oil and grill on medium high heat until lightly tender and a little charred, about 5 minutes per side.

4. Add the vegetables to the bowl with the farro. Stir in the basil and tomatoes.

5. Pour the dressing over everything and gently mix. You may not need all the dressing.

Feel free to use any fresh veggies you have on hand. Also delicious the next day!