Toasted Farro With Roasted Vegetables and Fennel

Ingredients

• 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

Preparation

1. 1. 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).
2. 2. 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.
3. 3. 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.
4. 4. Preheat a grill to medium-high. Grill the zucchini slices until tender (about 2 minutes per side); transfer to platter with the farro.
5. 5. Arrange butter beans and roasted bell peppers over farro; drizzle with vinaigrette.
6. 6. Sprinkle the farro and vegetables with sliced fennel and fronds and Parmesan cheese; drizzle with more vinaigrette as desired. Serve at room temperature.