- 1 1/2 cups dried farro
- 1 (12-ounce) jar roasted bell peppers, thinly sliced, 3 tablespoons of liquid reserved
- 2 tablespoons sherry or red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 small zucchini, thinly sliced lengthwise (about 12 ounces)
- 1 fennel bulb, thinly sliced (reserve a few fronds for garnish)
- 1 (15-ounce) can butter beans, rinsed, drained
- 2 ounces thinly sliced Parmesan
- calories 480
- fat 14.9 g
- satfat 4 g
- monofat 8.5 g
- polyfat 1.7 g
- protein 22 g
- carbohydrate 67 g
- fiber 11 g
- cholesterol 10 mg
- iron 4 mg
- sodium 737 mg
- calcium 291 mg
How to Make It
In a large skillet, toast the farro over medium-high heat. Shake the skillet occasionally, until the farro is aromatic and slightly golden (about 2 minutes).
Transfer the toasted farro to a medium saucepan. Cover with 1 inch of water; bring to a simmer over medium-high heat. Reduce heat to medium-low, and cook, uncovered, until farro is tender (20-25 minutes). Drain farro, and transfer to a large serving platter to cool at room temperature.
In a small bowl, combine the reserved roasted bell pepper liquid, vinegar, olive oil, salt, and black pepper; stir well with a whisk. Set the vinaigrette aside.
Preheat a grill to medium-high. Grill the zucchini slices until tender (about 2 minutes per side); transfer to platter with the farro.
Arrange butter beans and roasted bell peppers over farro; drizzle with vinaigrette.
Sprinkle the farro and vegetables with sliced fennel and fronds and Parmesan cheese; drizzle with more vinaigrette as desired. Serve at room temperature.