We love the warm Autumn days that keep coming as transition into the fall. Before you put your grill away have some outdoor fun with this simple recipe. This farro salad is versatile, packed with flavor, color and nutrients! It’s satisfying alone or as a side dish. Enjoy it warm or cold. Great for the busy mom on the go!

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 Parsley Finely Chopped

Salt & Pepper

Directions:

Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy, about 25 minutes.
 Drain and reserve in a large bowl.
 Cut the eggplant, zucchini, and onion into 1 1/2 inch slices, and 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.
 Toss well and serve on four individual plates. Voilá!