Farro with Roasted Summer Vegetables and Harissa Marinade

Farro with Roasted Summer Vegetables and Harissa Marinade

DIRECTIONS

• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

• Place zucchini, peppers, and cherry tomatoes in a bowl and toss with 3 tbsp olive oil and 1/2 tsp salt. 

• Divide vegetables between baking sheets and spread out into a single layer.

• Roast vegetables for 25 minutes. Remove from oven and set aside to cool.

• Warm remaining 2 tbsp olive oil in a skillet over medium heat. Add red onion and sauté for 5 minutes. Lower heat and cook for 15 minutes longer, stirring every minute until soft and caramelized. Remove from heat and set aside to cool.

• Transfer farro to a large bowl, fluff with a fork and add Harissa. Mix well.

• Add roasted vegetables, caramelized onions, and parsley. Toss gently to combine and season to taste with additional salt. 

• Crumble feta over top and serve garnished with olives.
  
  

INGREDIENTS

2 medium zucchini, sliced into 1 inch pieces

2 medium red bell peppers, seeded and cut into 1 inch pieces

2 cups cherry tomatoes, large ones cut in half

5 tbsp extra virgin olive oil, divided

Sea salt to taste

1 medium red onion, cut into 1/2 inch wedges

4 cups cooked farro

1 cup chopped flat-leaf parsley

5 oz feta

olives, to garnish