It’s no secret that farmer’s markets are the greatest place on the planet. It’s also no secret that I love anything I can make in advance, serving hot or at room temperature. This dish combines these two facts.
Other things to know: any veggie here can be swapped out for whatever looks good at your farmer’s market. This dish is vegan but you could add goat cheese or feta if you’re feeling that. You could also use quinoa or couscous. I’ll never make you choose.
Inspired by: David Rocco
Extra virgin olive oil
2 cloves garlic
14 ounces farro
6 cups vegetable broth, plus more for sautéing
1 red onion, coarsely chopped
2 zucchini, sliced
1 red pepper, seeded and chopped (I actually used a purple pepper from the farmers market)
1 eggplant, chopped
10 cherry tomatoes, halved
Bunch fresh parsley, chopped
Small bunch fresh mint leaves, chopped
Almonds or walnuts, toasted, for sprinkling
Heat three tablespoons olive oil over medium heat in a saucepan. Add garlic and farro. Cook 1-2 minutes until garlic is golden, stirring constantly. Add vegetable broth, a few ladles at a time. Continue stirring and adding more broth, a little at time. This will take about 20 minutes (or until the farro is soft).
In a sauté pan, heat four tablespoons olive oil over medium heat. Add the onion, zucchini, pepper, eggplant and sauté a few minutes. Salt and sauté until tender. Add the tomatoes and sauté until they soften. If the pan starts to dry out add move vegetable broth. Once all vegetables are soft, remove from heat and add the farro, parsley and mint. Serve with a sprinkle of almonds and olive oil. Can be served warm or at room temperature.