Blogging Marathon# 38: Week 4/ Day 1

Theme: Revisiting Recipes

Dish: Farro Salad with Roasted Vegetables

We are starting the final week of blogging marathon# 38 today and I chose a relatively simple theme. I am going to be revisiting some of my old posts and updating them with new pictures. 


Today I am updating my hearty and healthy Farro salad with roasted vegetables post. I don’t know what I was thinking when I was taking those pictures, I used my used pizza stone with stains on them which wasn’t the best of backgrounds to use. So here is a simple salad with some updated pictures.

Ingredients: Makes 1 big serving or 2 smaller servings

Farro Salad with Roasted Vegetables
Farro Salad with Roasted Vegetables
Yum
Print Recipe
Servings Prep Time
12 serving 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 serving 30 minutes
Cook Time
60 minutes
Farro Salad with Roasted Vegetables
Farro Salad with Roasted Vegetables
Yum
Print Recipe
Servings Prep Time
12 serving 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 serving 30 minutes
Cook Time
60 minutes
Ingredients
  • ½ cup Farro
  • 1 Red Onion - small, diced
  • 1 Red Pepper - medium, chopped
  • 1 Eggplant Japanese - medium, cut on the bias
  • 1 Zucchini - small, cut on the bias
  • 1 cup Mushrooms - quartered if big or halved if small
  • 1 tsp Herbe de Provence
  • 1 tsp Garlic Olive Oil
  • 2 tsps Balsamic Vinegar (I used white balsamic as I was out of regular balsamic)
  • 2 tbsps Mint - finely chopped
  • 1 oz Cheese . Fontina - diced (optional)
  • to taste Salt Pepper and
Servings: serving
Instructions
  1. Cook Farro: I soaked farro overnight, but soaking is not required. Combine farro with 2 cups of water, bring to a boil and, lower the heat and simmer for 20-25 minutes or until all the water is absorbed and farro is tender. Even after completely cooked farro has considerable bite, it will not be too soft or mushy.
  2. Roasting Vegetables: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and add all the chopped veggies. Drizzle 2tbsp olive oil, herbe de provence, salt and pepper. Mix everything well and bake for 25-30 minutes or until the veggies start to caramelize around the edges.
  3. Assemble: Combine, roasted veggies, garlic oil, balsamic vinegar, chopped mint, cheese, salt and pepper. Mix well and serve warm or at room temperature or chilled.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 38.

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0 thoughts on “Farro Salad with Roasted Vegetables”

  1. The new pictures look stunning Pavani..they really are amazing..and until you pointed out the strains, I didn’t realize the old pictures..:)

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