Grilled Vegetables and Farro

Ingredients

• 2 ½ cups reduced-sodium chicken broth
• 1 ¼ cups pearled farro, rinsed and drained
• ⅔ cup lemon juice
• 3 tablespoons olive oil
• ½ teaspoon black pepper
• 1 Japanese eggplant (about 6 ounces), halved lengthwise
• 1 small zucchini or yellow summer squash, halved lengthwise
• 1 large portobello mushroom, stem removed
• 1 medium red sweet pepper, quartered
• ½ cup snipped fresh parsley
• ⅓ cup slivered red onion
• 2 tablespoons snipped fresh mint
• 2 tablespoons crumbled reduced-fat feta cheese

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag