Farro with Roasted Vegetables and Roasted Tomato Dressing
Author: 
Serves: 6-8
 
Ingredients
  • 2 pints cherry tomatoes, about 1 ½ pounds
  • 6 small-medium garlic cloves, UNpeeled
  • ¼ cup unrefined cold-pressed extra-virgin olive oil + additional for vegetables
  • ¼ cup warm water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sea salt + additional for vegetables
  • ¼ teaspoon freshly ground black pepper + additional for vegetables
  • 1 bunch asparagus, trimmed
  • 5-6 medium zucchini
  • 1 cup farro
  • Kosher salt
  • ½ cup Kalamata olives, pitted and chopped
  • ⅓ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh basil
  • 1 teaspoon chopped fresh thyme (only if you’ve got it)
Instructions
  1. Preheat oven to 250 degrees. Halve tomatoes through stem end and arrange cut-side up in one layer on a large baking sheet. Add garlic to pan and roast about 1 hour, or until tomatoes are slightly shriveled around the edges. Cool in the pan for 30 minutes.
  2. Peel the garlic and put in a blender with oil, water, lemon juice, salt, pepper and ½ cup roasted tomatoes. Blend until very smooth.
  3. Turn the oven to 400 degrees. Arrange the asparagus on a large baking sheet and drizzle with oil plus a sprinkle of salt and pepper to taste. Chop the zucchini into 1-inch cubes. Toss with olive oil and arrange in one layer on a baking sheet. Sprinkle with salt and pepper to taste. Roast asparagus for 12 minutes or until tender. Roast zucchini 35 minutes or until caramelized. Chop asparagus into 1-inch pieces.
  4. Bring a large pot of water to a boil. Add a few substantial pinches of kosher salt and the farro. Cook until farro is tender, but still al dente, about 20-25 minutes. Drain very well and transfer to a serving bowl.
  5. Add olives, remaining tomatoes, asparagus, zucchini, herbs and dressing to farro. Toss to combine and taste for seasoning. Serve warm or at room temperature.
Recipe by Pamela Salzman at https://pamelasalzman.com/farro-with-roasted-vegetables-and-roasted-tomato-dressing-recipe/