Ingredients
- 1 pound farro, bulgar wheat, or spelt
- 3 or 4 zucchini, a mixture of yellow and green, cut into wide half-moons
- 2 bulbs fennel, cored and thickly sliced, fronds reserved for garnish
- 1 red onion, peeled and cut into wedges
- 2 red peppers, deseeded and cut into chunks
- 2 small eggplants or 1 large, cut into chunks
- 4 garlic cloves, peeled
- Extra virgin olive oil as needed
- Small handful of chopped flat-leaf parsley, or another herb such as basil, mint or oregano
- Juice from 1 lemon, or to taste
- Sea salt and freshly ground black pepper to taste
Description
Serious Eats
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