Grilled Vegetable Farro with Pesto

• 1 whole Small Zucchini, Stems Removed, Sliced In Half Lengthwise
• 1 whole Small Japanese Eggplant, Stems Removed, Sliced In Half Lengthwise
• 1 whole Medium Red Bell Pepper (keep Whole)
• 1 cup Basil Leaves, Loosely Packed (plus Small Leaves For Garnish)
• 1/2 cups Mint Leaves, Loosely Packed (plus Small Leaves For Garnish)
• 1- 1/2 cup Semi-pearled Farro
• 2 Tablespoons Toasted Almonds Or Walnuts
• 1 clove Garlic, Crushed
• 1 Tablespoon Lemon Juice
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Freshly Grated Pecorino Romano Cheese, Plus More For Serving

1. Preheat a grill pan or outdoor grill to medium-high heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Add them to the grill, turning every 34 minutes.
4. Cook eggplant for a total of about 1012 minutes, the zucchini for 1215 minutes and the pepper for 1416 minutes, or until charred and softened.
5. Seal the grilled pepper in a paper bag for 1012 minutes to allow it to steam and cook all the way through.
6. Remove and discard the stem and seeds.
7. Chop all the vegetables into 3/4 inch pieces, and set aside.
8. While the grill preheats, bring a large pot of water to a boil.
9. Fill a medium-sized bowl with ice and cold water.
10. Place herbs in a sieve and dunk in the boiling water for about 5 seconds, holding down herbs with a rubber spatula.
11. Shock in the ice water bath.
12. You may skip this step; however, blanching and shocking the herbs prevents the pesto from browning as quickly, which is especially important if youre planning to have leftovers.
13. Using the same pot, season the water generously with salt, add farro and boil for about 15 minutes, or until al dente.
14. Drain and set aside.
15. While the farro and vegetables cook, prepare the pesto.
16. Remove herbs from the ice water bath and pat dry.
17. In a food processor or blender, combine the almonds and garlic, and pulse until finely ground.
18. Add herbs and process until finely chopped.
19. Stir in lemon juice.
20. Slowly stream in olive oil while blending, until emulsified.
21. Add cheese and pulse to combine.
22. Season to taste with salt and pepper.
23. You may also use and mortar and pestle to prepare the pesto.
24. Toss the farro in the pesto.
25. Stir in the grilled vegetables.
26. Check and adjust seasoning, if needed.
27. Garnish with small basil and mint leaves, and serve with grated cheese.
28. Serve warm or at room temperature.
29. Enjoy.
30. Note: Cooking times vary depending on the type of farro used.
31. Pearled farro is more processed than semi-pearled farro and thus, has a shorter cooking time.
32. Semi-pearled varieties may also differ in cooking time.
33. Hulled farro, which still contains the entire bran, requires the longest cooking time and should be soaked prior to cooking.
34. Precooked versions also are available and may cook in 10 minutes.

zucchini, red bell pepper, basil, mint leaves, walnuts, clove garlic, lemon juice, olive oil, freshly grated pecorino

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/grilled-vegetable-farro-with-pesto/ (may not work)