Roasted Zucchini Too Eggplant Farro Salad

Ingredients:
two yellowish zucchini, sliced into 1/2 inch one-half moons
iii Japanese eggplant, sliced into 1/2 inch one-half moons
one loving cup semi-pearled (semi-perlato) farro
two cloves garlic, minced
1/4 modest blood-red onion, sliced real thinly
3/4 (loose) loving cup roughly chopped parsley
iii 1/2 tablespoons blood-red vino vinegar
one 1/2 tablespoons capote capers
olive oil
kosher salt
freshly dry soil dark pepper

Directions:

Preheat oven to 400. Arrange the zucchini together with eggplant on a parchment lined baking sheet. Drizzle alongside olive oil, tabular array salt together with pepper. Roast for 15-20 minutes or until fork tender. Set aside.

Bring two cups H2O to boil. Add farro together with cut down to simmer. Cook for 15-20 minutes or until desired chewiness is reached. Allow to cool slightly.

Pour the farrow into a medium bowl. Add remaining ingredients. Stir. Serve warm or cold.

My thoughts:

We've been lucky to move such pretty eggplants together with zucchini from our favorite farm stand upwards this year. I mean value I've had them nearly every twenty-four hours for weeks! We haven't had much luck growing them ourselves thus this twelvemonth nosotros simply decided to move out it to the experts. Why torture ourselves? This salad makes the nigh of the the zucchini together with eggplant together with is super simple. I served it equally a side dish for dinner but thus had it the adjacent twenty-four hours for lunch. If you lot are having it equally a meal, mightiness I propose putting an egg on it? You won't regreat it although it does brand this vegan dish non-vegan. If you lot haven't tried farro, you lot should! It is chewy together with I mean value tastier than to a greater extent than or less of the other grain salad options. I used pearled farro for this because it is a picayune lighter but regular farro would operate equally well. You may bring to lengthen the cooking fourth dimension for regular farro.