Toasted Farro With Roasted Vegetables And Fennel

• 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

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

farro, bell peppers, sherry, extravirgin olive oil, kosher salt, freshly ground black pepper, cooking spray, zucchini, fennel bulb, butter beans, parmesan

Taken from www.myrecipes.com/recipe/toasted-farro-roasted-vegetables (may not work)