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5 from 1 vote

Farro with Roasted Vegetables and Roasted Tomato Dressing

Servings: 6 -8
Author: Pamela, inspired by Gourmet via Smitten Kitchen

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
  • 1/3 cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh basil
  • 1 teaspoon chopped fresh thyme only if you’ve got it

Instructions

  • 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.
  • Peel the garlic and put in a blender with oil, water, lemon juice, salt, pepper and ½ cup roasted tomatoes. Blend until very smooth.
  • 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.
  • 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.
  • Add olives, remaining tomatoes, asparagus, zucchini, herbs and dressing to farro. Toss to combine and taste for seasoning. Serve warm or at room temperature.