Serves 6

Ingredients

  • 2 teaspoons kosher salt, plus more for cooking the farro
  • 1½ cups farro
  • 2 fresh bay leaves
  • 1 large red onion, cut into ½-inch rings
  • 2 small Italian eggplants, sliced lengthwise into ½-inch-thick strips (about 1 pound)
  • 2 red, yellow, or orange bell peppers, sliced into 1-inch-thick strips
  • ½ cup extra-virgin olive oil
  • 1 cup pitted large green olives, quartered
  • ½ cup chopped fresh Italian parsley
  • 2 tablespoons pine nuts, toasted
  • 3 tablespoons white wine vinegar
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

Preheat a grill or grill pan over medium-high heat. Bring a large pot of salted water to a boil. Add the farro and bay leaves. Simmer until farro is tender, about 20 to 25 minutes. Drain well, and spread on a sheet pan to cool and dry out while you cook the vegetables. Remove bay leaves from farro.

In a large bowl, combine the onion, eggplants, and bell peppers. Toss with 5 tablespoons of the olive oil and 1 teaspoon salt.

Grill vegetables, turning occasionally, until lightly charred and tender, about 5 to 7 minutes.

When all the vegetables are grilled, cut the onion and eggplant into 1-inch pieces; leave the peppers in strips.

In a bowl, combine the farro, grilled vegetables, olives, parsley, and pine nuts. Drizzle with the remaining 3 tablespoons olive oil, the vinegar, and the remaining teaspoon of salt. Toss well to combine. Serve.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now