Pesto Farro with Eggplant & Zucchini
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Pesto Farro with Eggplant & Zucchini Author: Michele Wolfson Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4 Nutritious and quick weeknight meal
Ingredients
  • 6 TBS extra virgin olive oil, divided
  • 1 medium onion, diced
  • 2 zucchini, thinly sliced half moons
  • 1 smallish Italian eggplant (about 6 inches), diced
  • 4 cloves garlic, minced
  • 1.5 cups farro, uncooked
  • ½ cup pine nuts, toasted
  • salt and pepper to taste
  • Recipe for pesto sauce: http://www.thedirtonvegetables.com/2014/07/basil-pesto-sauce/
Instructions
  1. Cook farro according to package (see notes) and then prepare your pesto sauce.
  2. In a large saute pan, heat 2 TBS olive oil over medium/high heat. Then add diced onion and saute until translucent (3-5 minutes). Add salt and pepper to taste.
  3. Add the eggplant and 3 TBS of olive oil and toss around, making sure it is covered with oil, and cook for 5-7 minutes. Add salt and pepper to taste.
  4. Put zucchini in the pan with eggplant mixture, add the last tablespoon of olive oil, and saute until eggplant is slightly browning and zucchini is soft. Add salt and pepper to taste.
  5. When finished cooking, drain farro and add to a large mixing bowl.
  6. Put your vegetables in the mixing bowl with farro and toss well.
  7. Add your pesto to the mixing bowl and continue to toss well until all of your vegetables are covered.
Notes
1. If there is just no time in your week to make pesto (it's pretty easy to make, but stuff happens, so don't beat yourself up over it too much), I have heard that Whole Foods makes a good fresh pesto.
2. If you can't find pine nuts that are toasted, I toast my pine nuts on parchment paper in the oven for 375 for 5 to 10 minutes, tossing often. OR, I toast them in a dry skillet for 3 minutes over medium heat, tossing often.
3. Whole Foods and Trader Joes have bags of 10-minute farro if you are looking to make this a quick weeknight dinner.
4. I buy the "Italian Eggplant" as they tend to be smaller and firmer.
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Recipe by The Dirt on Vegetables at http://www.thedirtonvegetables.com/2018/01/pesto-farro-eggplant-zucchini/