Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Ingredients

serves Serves 8 to 10 , active time 25 minutes, total time 45 minutes

• 2 medium zucchini, cut into 1-inch dice, about 4 cups
• 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
• 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 2 medium sweet onions, cut into 1-inch dice, about 2 cups
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3/4 cup extra virgin olive oil, divided
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 8 cups cooked, cooled farro (see note above)
• 2 cups cooked, cooled lentils (see note above)
• 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
• 1/2 cup fresh parsley leaves, finely chopped
• 1 cup chopped fresh greens (such as celery leaves or arugula)
• 1/4 cup balsamic vinegar

Procedures

1. Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper. Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.
   
2. In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables. Toss to mix well. Drizzle with balsamic vinegar, and remaining olive oil and mix weel. Taste, and adjust salt and pepper as needed.