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Ancient grain farro tossed with seasonal vegetables and extra virgin olive oil. This vegetarian mediterranean dish is high in protein, fresh, and a healthy clean eats family dinner from Tuscany.
Rinse the farro under cold water, then add to a large pot of boiling salted water and cook over medium heat for 20 minutes until tender yet chewy.
Dice zucchini, red bell pepper, carrot, onion, and halve the cherry tomatoes. Heat 1 tbsp olive oil in a skillet over medium-high, then sauté onion for 2 minutes until translucent.
Add carrots, zucchini, and bell pepper. Stir occasionally and cook another 6-8 minutes, adjusting heat to avoid browning while keeping vegetables crisp.
Add cherry tomatoes and cook for 2 more minutes, just until softened. Season vegetables with half the salt and black pepper; then remove from heat.
Drain farro well and transfer to a mixing bowl. Toss immediately with sautéed vegetables, remaining olive oil, lemon juice, remaining salt and pepper. Fold in chopped fresh basil and serve warm.
