Wednesday, November 30, 2011

Grilled Vegetable and Farro Salad

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


balsamic vinegar

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.

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