Saturday, June 21, 2014

Summer Farro with Zucchini and Tomatoes

Summer Farro with Zucchini and Tomatoes
Summer produce is finally here! Here's to no ovens, fresh vegetables and eating healthy! 
This is the first summery dish I have made this season - and I'll be making it again. Loads of flavor and texture. 

Summer Farro with Zucchini and Tomatoes
(adapted from Joy the Baker
8.8 oz bag farro, cooked and cooled (I love the 10 minute boil bags from Trader Joes)
2 zucchinis, diced
1 medium onion, diced
1 tablespoon minced garlic
1 red bell pepper, seeded and diced
1lb. cherry tomatoes, cut in half
salt and freshly ground pepper to taste
1/4 cup chopped rosemary 
4oz goat cheese, crumbled
1/4 cup extra virgin olive oil

1. In a large skillet, heat 2 tablespoons olive oil. Add onions, peppers, garlic and zucchini and saute until cooked through but still vibrant in color, about 5 minutes.  Toss in the tomatoes and salt and pepper to taste towards the end of cooking the vegetables.
2. Toss cooked vegetables with cooked farro in a large bowl, along with rosemary, 2 tablespoons olive oil and goat cheese. Salt and pepper to taste and add extra oil if needed. 

Can be served cold or warm - makes about 6 large servings

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