1 cup pearled farro
2 medium carrots, halved lengthwise
2 roma tomatoes, halved lengthwise
1 large zucchini, cut lengthwise into ¼-inch thick slices
2 (½-inch thick) slices red onion
¼ cup olive oil
1 garlic clove, minced
¼ cup tahini
2 tbsp fresh lemon juice
1 tsp chopped fresh mint
½ tsp smoked paprika
1
Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2
Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.
3
In large bowl, whisk garlic, tahini, lemon juice, mint, paprika, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Add chopped vegetables and farro; toss to combine.
Make it a Meal: Add shrimp marinated in an herb vinaigrette.
Ingredients
1 cup pearled farro
2 medium carrots, halved lengthwise
2 roma tomatoes, halved lengthwise
1 large zucchini, cut lengthwise into ¼-inch thick slices
2 (½-inch thick) slices red onion
¼ cup olive oil
1 garlic clove, minced
¼ cup tahini
2 tbsp fresh lemon juice
1 tsp chopped fresh mint
½ tsp smoked paprika