An instant picnic to enjoy anywhere with a hearty Nero de ’Avola. Add any your favorite veggies or grains to this flexible recipe.
- 4 16 oz canning jars with lids
- 1/2 cup Farro
- 1 eggplant
- 2 medium zucchinis, thinly sliced.
- 16 oz baby spinach
- 4 oz pitted kalamata olives
- 16 oz cherry tomatoes
- Salad dressing of your choice
Cook the farro in a small saucepan in 2 cups of water. Simmer until the grains are tender, 25-30 minutes. When cooked, drain excess water using a strainer and let the farro cool.
Preheat the oven to 350. Split the eggplant in half lengthwise and lightly brush with olive oil and sprinkle with salt and pepper. Roast the eggplant for 13 minutes or so, taking care the eggplant does not get too soft. The eggplant can also be cut into slices and grilled if desired. Let cool, and cut into bite size pieces.
In the canning jars, add the farro in the bottom. Then layer with the zucchini, eggplant, olives, spinach and tomatoes, packing it tightly into the jars. Close the jars and refrigerate until ready to use
When ready to eat, open jar, add a favorite salad dressing, close jar and shake to distribute the dressing. Makes 4 servings.