Farro Salad with Grilled Eggplant, Tomatoes and Onion
Show: Boy Meets Grill
Episode: Vegetarian Grilling
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- Recipe categories: Grains, Vegetables, Onion, Tomato, Eggplant,
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Total Reviews: 28
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By jlaforte7_10850982
Scottsdale, AZ
on August 25, 2010
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I thought this was good overall but my taste buds were confused with so many flavors. The balsalmic vinagrette, red onion, eggplant, it was just too many flavors (each very good but did not blend well together. I used quinoa instead of farro and I think this turned out very well. For the effort, I don't think I'll make this again.
By saramariesmr_10...
Wellington, KS
on August 01, 2010
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I had to use rice instead of the farro, but it was still so good! The dressing is key in this recipe, but only use as much as you need; if I would have used all of it, it would have been overpowering to me. It was so quick and easy too! I'm going to make it again and again!
By rdavidparker
Columbia, 38
on June 08, 2010
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This meal was quick, easy and very good - especially with the dressing. I had to substitute orzo for the farro - but this ended up being a good replacement. My non-eggplant liking partner even loved it!
By mmllc2012_12107511
Colorado Spring...
on June 04, 2010
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I have to say this was incredible. In a world where we need to eat more vegetables and fruit, finding recipes that are enticing and unique are few and far between. Thank you for saving me from the culinary doldrums!
By jfcosler_11811577
Durham, NC
on May 29, 2010
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guests loved it.Can add olives or not; peppers or not. Could roast the tomates (plum, perhaps. Endless variety! v. nice grain. Cooked in veggie stock. Ignore directions on the bag to soak the farro for 8 hours; just go ahead & cook. Low sodium veggie stock required some salt. Don't add all the dressing at once. Wait & add more. I did the farro & dressing one day; the veggies & more dressing the next day, day of serving. yum!
By jmo1179_12638351
centennial, 44
on February 08, 2010
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You don't miss the meat here, and the flavors mesh beautifully. It doesn't hurt that it is so simple to make. I used couscous as a substitute, and it was delicious. Thanks Bobby Flay!
By sfletcher17_120...
on August 07, 2009
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This is a very versatile recipe - it works well with any vegetable that grills well. As far as substitutes, spelt and barley are both great but have significantly longer cooking times that farro (an ancient grain. It can be confusing as spelt and farro look so very similar but spelt needs almost 3 times the cooking time and more liquid.
By jennakc
Danville, CA
on December 15, 2008
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A nice change for a good work lunch... I used whole wheat couscous instead of farro. The couscous was pretty moist, so I probably could have used less oil or less dressing overall. I'd also chop the onions into more bite-sized pieces, since I don't enjoy a mouthful of onion. Bobby Flay is so innovative!
By bstrets_11305656
Madison, WI
on November 08, 2008
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This recipe was great!
By jdoshi4_9813402
San Diego, CA
on August 22, 2008
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I think this is the perfect salad for a workday lunch. I normally have to pack a lunch to take to work, and I while this salad was filling, it won't put you in a food coma in the afternoon hours. I used champagne vinegar instead of sherry, and it turned out just fine. Healthy and delicious!