Grilled Farro and Vegetable Skewers with Lemon

Grilled Farro and Vegetable Skewers with Lemon

Smoky grilled vegetables meet nutty farro, finished with a bright lemon dressing.

Total 1 hr 15 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

Pearled farro simmers until tender, then gets tossed with charred zucchini, peppers, and red onion straight off the grill. A lemony olive oil dressing ties the salad together, making it a satisfying side for grilled mains or a light vegetarian lunch on its own.

Ingredients

  • 1 cup pearled farro, rinsed
  • 2 1/2 cups water
  • 1/2 teaspoon salt, for cooking farro
  • 1 zucchini, cut into 1-inch rounds
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1 1/2-inch pieces
  • 1 red onion, cut into 1 1/2-inch chunks
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons olive oil, for brushing vegetables
  • 1/2 teaspoon salt, for seasoning vegetables
  • 1/4 teaspoon black pepper, for seasoning vegetables
  • 8 wooden or metal skewers
  • 1/4 cup olive oil, for dressing
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, for dressing
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. In a 6-quart saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until farro is tender but still chewy.

  3. Drain any excess water, then spread farro on a sheet pan to cool slightly while preparing the vegetables.

  4. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

  5. Preheat grill to medium-high heat, about 400°F.

  6. Thread zucchini, bell peppers, onion, and mushrooms onto skewers, alternating vegetables.

  7. Brush skewers with 3 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  8. Grill skewers, turning every 3 minutes, until vegetables are tender and lightly charred on all sides.

  9. Remove skewers from grill and let rest 5 minutes, then slide vegetables off skewers into a large bowl.

  10. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, and 1/4 teaspoon salt.

  11. Add cooked farro to the bowl of grilled vegetables, then pour dressing over and toss to combine.

  12. Transfer to a serving platter and top with crumbled feta and chopped parsley. Serve warm or at room temperature.

Rate this recipe

★ 3.5 (1)

Comments

    Log in to comment.

    Grilled Farro and Vegetable Skewers with Lemon

    Pearled farro simmers until tender, then gets tossed with charred zucchini, peppers, and red onion straight off the grill. A lemony olive oil dressing ties the salad together, making it a satisfying side for grilled mains or a light vegetarian lunch on its own.

    1 hr 15 min 4 servings 365 cal

    Ingredients

    • 1 cup pearled farro, rinsed
    • 2 1/2 cups water
    • 1/2 teaspoon salt, for cooking farro
    • 1 zucchini, cut into 1-inch rounds
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 yellow bell pepper, cut into 1 1/2-inch pieces
    • 1 red onion, cut into 1 1/2-inch chunks
    • 8 ounces cremini mushrooms, halved
    • 3 tablespoons olive oil, for brushing vegetables
    • 1/2 teaspoon salt, for seasoning vegetables
    • 1/4 teaspoon black pepper, for seasoning vegetables
    • 8 wooden or metal skewers
    • 1/4 cup olive oil, for dressing
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 clove garlic, minced
    • 1/4 teaspoon salt, for dressing
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      In a 6-quart saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until farro is tender but still chewy.

    3. 3

      Drain any excess water, then spread farro on a sheet pan to cool slightly while preparing the vegetables.

    4. 4

      If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

    5. 5

      Preheat grill to medium-high heat, about 400°F.

    6. 6

      Thread zucchini, bell peppers, onion, and mushrooms onto skewers, alternating vegetables.

    7. 7

      Brush skewers with 3 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

    8. 8

      Grill skewers, turning every 3 minutes, until vegetables are tender and lightly charred on all sides.

    9. 9

      Remove skewers from grill and let rest 5 minutes, then slide vegetables off skewers into a large bowl.

    10. 10

      In a small bowl, whisk together 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, and 1/4 teaspoon salt.

    11. 11

      Add cooked farro to the bowl of grilled vegetables, then pour dressing over and toss to combine.

    12. 12

      Transfer to a serving platter and top with crumbled feta and chopped parsley. Serve warm or at room temperature.