2 yellow squash, washed and cut into length wise strips
2 zucchini, washed and cut into length wise strips
1-2 T. Extra Virgin Olive Oil
2-4 cobs corn
2 lbs Peruvian potatoes
1 cup artichoke heart pieces
2 cups cooked farro
Extra virgin olive oil
1 T. fennel
1 T. rosemary
1 T. oregano
Salt & pepper
Start by tossing the squash and zucchini with oil in a bowl and season with salt and pepper. Grill on an outside gas grill or using a grill pan on stove top until slightly tender and have good color on them. Coat corn cobs with oil and salt and pepper, and grill as well or roast in a 500 degree oven till golden brown.
Cut the kernels off of the cob and put them in a large mixing bowl. Dice squash and zucchini into chunks and add to corn. Steam the potatoes for 8-10 minutes until fork tender. Add them to bowl along with the artichokes and farro. Add all of the dressing ingredients on top and stir until coated.
Notes: I love balsamic vinegar so I loved this recipe. I substituted red potatoes for the Peruvian potatoes and brown rice for the Farro just because I couldn't find either of them. I also used 1/4 cup of canned corn.