Farro & Grilled Vegetable Salad with Smoky Tahini
Prep: 25 minutes
Grill: 5 minutes • Makes: 4 servings
2 medium carrots, halved lengthwise
2 Roma tomatoes, halved lengthwise
1 large zucchini, cut lengthwise into 1/4-inch-thick slices
2 (1/2-inch-thick) slices red onion
4 tablespoons Weis Quality Olive Oil, divided
1 garlic clove, minced
1/4 cup tahini
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh mint
1/2 teaspoon smoked paprika
1/4 teaspoon Weis Quality Iodized Salt
1/4 teaspoon Weis Quality Ground Black Pepper
1.Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2.Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.
3.In large bowl, whisk garlic, tahini, lemon juice, mint, paprika, salt, pepper and remaining 2 tablespoons oil. Add chopped vegetables and farro; toss to combine.
Approximate nutritional values per serving:
390 Calories, 22g Fat (3g Saturated), 0 mg Cholesterol, 174mg Sodium,
41g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 9g Protein