Summer Roasted Vegetable Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 medium-large bell peppers (cored + chopped)

1 large zucchini (or 2 small; chopped)

12 ounces cherry tomatoes (340g; vine-ripened, if possible)

1 Tbsp olive oil (to roast veggies)

Salt + pepper, to taste

1 cup farro, dry

1/4 cup crumbled goat cheese (or feta)

1/2 cup finely chopped parsley

2 cloves garlic, minced

1/4 cup + 1 Tbsp olive oil (5 Tbsp total)

1 Tbsp red wine vinegar (or use white wine vinegar)

1/4 tsp oregano, dry

Pinch red pepper flakes

Salt + pepper, to taste

Directions

Preheat oven to 400F. Bring a large pot of water to a boil (for farro).

Place chopped peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer. Roast in the oven for about 30 minutes, until they're lightly browned and tender.

At the same time, cook farro according to package directions (or use my foolproof stovetop method).

While everything cooks, prepare the chimichurri dressing by finely chopping parsley and mincing garlic. Combine with the remainder of the dressing ingredients in a small bowl.

When all your ingredients are ready, plate cooked farro and roasted veggies on a large serving plate or bowl. Top with chimichurri dressing and crumbled goat or feta cheese (if using).

Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold!

Nutrition

• Calories: 567 kcal
• Total Fat: 40 g
• Saturated Fat: 7 g
• Cholesterol: 7 mg
• Sodium: 78 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 10 g
• Total Sugars: 5 g
• Protein: 10 g