Grilled Zucchini & Farro Salad with Basil Vinaigrette

Cut the zucchini in half lengthwise and toss with olive oil and seasoning, place on a hot grill and cook until soft

Grilled Zucchini & Farro Salad

Ingredients

1 cup cooked farro

Sea salt and pepper

1 pinch crushed red pepper flakes

1 cup cubed feta cheese

1 1/2 cups cherry tomatoes, halved

1 cup quick roasted tomatoes (recipe follows)

1 cup green beans, blanched and cut in half

2 Tbl Extra Virgin Olive oil

¼ cup fresh herbs, chopped (parsley, chives, basil, tarragon)

3 zucchini or yellow summer squash, halved

kosher salt and pepper

1/2 cup basil vinaigrette (recipe follows)

Directions

Bring a large pot of salted water to a boil. Cook the farro according to package directions until al dente. Drain the farro and toss with 2 Tbl basil vinaigrette. Stir in the feta, green beans, herbs and tomatoes.

Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear.

Arrange the zucchini on a platter and brush evenly with basil vinaigrette. Spoon the farro salad over the zucchini. Serve warm or at room temperature.

Basil Vinaigrette

Ingredients

2 cups packed basil leaves

1 clove garlic, minced

2 Tbl minced shallot

2 tsp fresh lemon juice

2 tsp White or Lemon Balsamic Vinegar

½ tsp salt

½ cup Basil Extra Virgin Olive Oil

Freshly ground black pepper to taste

 Directions

Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary.

Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.

Quick Roasted Tomatoes

Ingredients:

1-8 oz. packaged cherry tomatoes

½ cup basil leaves, packed

2 rosemary sprigs

3 garlic cloves, sliced thin

¼ cup Balsamic Vinegar

2 tsp brown sugar

½ tsp salt

Black pepper

 Directions:

Preheat oven to 400°F. Combine all ingredients in a casserole dish. Bake for 20-30 mins or until tomatoes burst and sauce is thick and syrupy.