Grilled Vegetables Salad

Ingredients:
- 1 1/2 Cups Dried Farro.
- 1 Small Eggplant.
- 2 Small Zucchini.
- 1 Red Pepper.
- 1 Small Red Onion.
- 1 Cup Cherry Tomatoes Cut In Half.
- 1/2 Cup Fresh Basil Leaves.
- 3 Tablespoons Drained Capers.
- Olive Oil For Brushing.

Dressing:
- 1/4 Cup White Balsamic Vinegar.
- 1/2 Cup Olive Oil.
- 1/4 Cup Fresh Parsely Finely Chopped.
- Salt & Pepper.

How to Cook:
- Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy.
- Drain and reserve in a large bowl.
- Cut the eggplant, zucchini, and onion into 1 1/2 inch slices.
- Cut the pepper into four pieces after coring and seeding it.
- Lightly brush the vegetables with olive oil and grill until tender and lightly browned.
- Alternatively, you can cook them under a preheated broiler until lightly browned and soft.
- Remove the onion skin and slice into 2 inch pieces.
- Remove the skin from the pepper and chop in the same manner.
- Continue to cut both the zucchini and the eggplant into pieces and all of these vegetables to the bowl holding the farro.
- Add the tomatoes and capers and mix.
- Tear the basil into small pieces and add this to the bowl.
- Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture.
- Mix well and serve on four individual plates.
Prep Time: 25 Min
Cook Time: 45 Min
Serves: 4

Posted in: salad