Summer time is great for grilling up some vegetables!
I was lucky enough to hit up the local farmers market and pick up some garden fresh veggies.
With the hubs out of town, I hijacked the grill and made this creation. I think that grilling vegetables adds a little umph to their flavor, and I just love sesame ginger dressing on just about everything!
Grilled Vegetable and Farro Salad
1 cup Farro, cooked according to package instructions
Sesame Ginger salad dressing, for marinade plus extra for dressing
6 cups Vegetables, cut into bite sized pieces (I used yellow squash, zucchini, red onion, mushrooms, and red pepper)
1 can Kidney Beans, drained and rinsed
Marinate vegetables in salad dressing 4 hours or overnight.
Grill vegetables until firekissed and tender.
Combine grilled vegetables, faro, and kidney beans in a bowl. Add more salad dressing to coat, and mix well.
Serve at room temperature.
I’m linking up today with Kimmy from Rock My Vegan Socks & Mary Ellen VNutrition for Healthy Vegan Fridays!