Grilled Spring Veggie Salad with Farro
Now that the nights are staying warmer, we’ve finally rolled out our trusty grill. Over the years, it’s become tradition in our household that when it comes to grilling, my husband, Andy, takes over.
I’m not sure why I’ve never intercepted. He likes his meat charred until it resembles an inedible hockey puck, while I prefer my meat to come off the grill retaining some amount of life.
Recently, Andy was on the road, and I decided to fire up the grill all by my lonesome. To my delight, I discovered there’s something deeply satisfying about manning a grill. Sorry honey—from now on I’m the grill master.
I filled the grill grate with an assortment of seasonal veggies that I had simply drizzled with olive oil and sprinkled with sea salt. The asparagus, zucchini, and squash all turned out sweet and juicy with just the perfect amount of flavorful charring.
The best part was there were no pans to scrub after I devoured dinner.
Next time you’re grilling, cook up an extra large batch of your favorite seasonal vegetables—get creative with the assortment. Serve them the first night hot, right off the grill and the next day toss the leftovers into this satisfying salad and call it lunch or dinner.
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