Fueled by Carrots

Running strong and plant powered

Grilled Vegetable and Farro Salad

fontover_2016714154023224.jpgSummer 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!



  1. MaryEllen@VNutrition

    Looks delicious! I need to take charge of the grill myself!

    Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!

    1. Vicki (Post author)

      Thanks for the link-up!


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