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In a medium saucepan, bring broth to a boil. Stir in farro. Return to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until farro is tender and most of the broth is absorbed. Drain any excess broth.
Meanwhile, in a small bowl, stir together lemon juice, olive oil and black pepper. Brush eggplant, zucchini, mushroom, and bell pepper lightly with lemon juice mixture. Set remaining lemon juice mixture aside.
For a gas or charcoal grill, place the vegetables on the grill rack directly over medium heat. Grill, covered, allowing 5 to 6 minutes for zucchini, 8 to 10 minutes for eggplant and sweet pepper, and 10 to 12 minutes for mushroom or just until tender, turning once halfway through grilling.
Wrap bell pepper in foil and let stand for 15 minutes. Peel and remove charred skin from pepper. Coarsely chop pepper and remaining vegetables. In a large bowl, combine vegetables, farro, parsley, onion, mint and the remaining lemon juice mixture. Toss to combine. Let stand for 30 minutes to 1 hour before serving. Sprinkle with feta.