Enjoy Meatless Monday with our favorite grill master’s healthy side dish loaded with grilled vegetables.
Summer is winding down, but that doesn’t mean you can’t still fire up the grill. Make a quick side dish or light meal with some grilled eggplant, red onion, and cherry tomatoes!
Bobby Flay is usually known for his delicious grilled meats and Southwestern flair. But today he shows us he’s not just a one-trick pony with his farro salad and grilled Japanese eggplant side dish!
If you’re looking for a healthy take on pasta salad, try out this recipe today. Not only does it use healthy sherry vinaigrette instead of mayonnaise for a sauce, but it also features light grilled veggies that add flavor but not calories. Also, farro is a whole grain that preserves the nutrients and flavors of the wheat.
Making this salad couldn’t be easier—in fact it takes about 30 minutes total. First cook the farro on the stove in a large pot of boiling salted water until just tender. When it’s done cooking, drain and set aside.
While the farro is cooking, get your grill going on high heat. Slice up your eggplant and red onion. Once your grill is ready, set them to cook for about 3 to 4 minutes on each side.
After grilling the vegetables, it’s time to assemble! Halve some grape tomatoes, and slice up the eggplant and red onion into bite-size chunks. Toss that into the bowl with the farro, along with some dill.
Now you just have to prepare a simple sherry vinaigrette to top everything off! Serve this as side dish to fish, pork, or beef. It can even be served by itself as a nice light lunch by adding a poached or fried egg on top!
