Farro with grilled vegetables is a fresh, wholesome summer dish that combines great flavor with excellent nutrition. One of the oldest cultivated grains, farro is naturally rich in fiber, B vitamins and essential minerals such as magnesium, iron and zinc. Its relatively low glycemic index and high fiber content help promote lasting satiety, making it an excellent choice for a balanced diet. Paired with smoky grilled vegetables and cheese, it becomes a colorful make-ahead meal that’s perfect for warm summer evenings.

Ingredients

• 300 g farro

• 2 medium zucchini

• 1 large eggplant

• 2 bell peppers (1 red and 1 yellow)

• 120-150 g provolone cheese

• 60 g olives

• fresh oregano

• 5 tablespoons extra virgin olive oil

• salt and freshly ground black pepper.

Method

Rinse the farro thoroughly under cold running water. Bring a large pot of salted water to a boil and cook the farro for about 35 to 40 minutes, or until tender while still pleasantly chewy. Drain well, cool it quickly and toss with a drizzle of extra virgin olive oil to keep the grains separate.

Wash the zucchini, eggplant and bell peppers. Grill them on a hot grill pan or under the oven grill until lightly charred and tender. Allow the vegetables to cool completely, then cut them into evenly sized pieces.

Transfer the farro to a large mixing bowl and add the grilled vegetables together with the olives. Season with extra virgin olive oil, freshly ground black pepper and plenty of fresh oregano leaves.

Just before serving, fold in the diced provolone cheese, mixing gently so the cheese keeps its texture.

Refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to blend together, making the dish even more enjoyable.