Another great recipe from the World market can’t wait to be able to shop there again I can spend hours! Farro salad and roasted veggies just perfect for dinner any night:

Ingredients

2 cups Bartolini Italian farro, cooked

10 Kalamata olives, pitted and sliced into strips

4 green onions, sliced thin, whites and light green parts

3 bell peppers, any colors cut into thin strips

3 to 4 summer squash such as zucchini, pattypan or Romanesco zucchini cut into 2-3 in. chunks

15 to 20 cipollini onions or 2 yellow onions cut into bite-size chunks

extra virgin olive oil to coat

salt & pepper

For the Dressing:

1 garlic clove, minced

juice of 1/2 a lemon

1/2 cup extra virgin olive oil

1 tbsp flat leaf parsley, chopped

Directions

1. Cook farro according to package directions.

2. While farro is cooking make the dressing: Combine all the dressing ingredients except parsley and set aside.

3. When the farro is tender—about 12-14 minutes, drain and let cool a bit. Toss farro and dressing together, set aside and let the flavors meld.

4. Put all the vegetables on rimmed roasting pans so they fit in a single layer, toss with olive oil and salt and pepper.

5. Roast at 375 degrees F until tender and beginning to brown, about 25 min.

6. Toss the vegetables with the dressed farro, add parsley and serve.