Mediterranean Farro Salad with Roasted Vegetables and Feta

Ingredients

• 1 cup Farro
• 2 cups Vegetable Broth
• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Red Bell Pepper
• 1 medium Red Onion
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• about 113 g Feta Cheese
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Parsley
• 2 tablespoons Fresh Mint
• 1 clove Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Combine the 1 cup of Farro and 2 cups of Vegetable Broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and the liquid is absorbed. Drain any excess liquid and set the cooked farro aside.
3. 3Cut the 1 medium Eggplant, 1 medium Zucchini, 1 medium Red Bell Pepper, and 1 medium Red Onion into 2.54 cm pieces. Place these cut vegetables in a large bowl. Add 2 tablespoons of Olive Oil, 1 teaspoon Dried Oregano, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the bowl. Toss everything together until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet.
4. 4Roast the vegetables in the preheated about 205°C (200°C) oven for 30-35 minutes. They are done when they are tender and have slightly browned edges.
5. 5While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon of Olive Oil, 2 tablespoons of Lemon Juice, 2 tablespoons of Fresh Parsley (finely chopped), 2 tablespoons of Fresh Mint (finely chopped), and 1 clove of Garlic (minced).
6. 6In a large bowl, combine the cooked 1 cup of Farro, the roasted vegetables from the baking sheet, and about 113 g of Feta Cheese (crumbled).
7. 7Drizzle the prepared lemon-herb vinaigrette over the farro and vegetable mixture. Toss gently to combine all the ingredients. You can serve this Mediterranean Farro Salad warm or cold.

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