Ingredients
2 yellow squash, washed and cut into length wise strips
2 zucchini, washed and cut into length wise strips
1-2 T. Extra Virgin Olive Oil
2-4 cobs corn
2 lbs Peruvian potatoes
1 cup artichoke heart pieces
3 cups cooked farro
Dressing:
18 year old balsamic vinegar
Extra virgin olive oil
1 T. fennel
1 T. rosemary
1 T. oregano
Salt & pepper
Directions
Start by tossing the squash and zucchini with oil in a bowl and season with salt and pepper. Grill on an outside gas grill or using a grill pan on stove top until slightly tender and have good color on them. Coat corn cobs with oil and salt and pepper, and grill as well or roast in a 500 degree oven till golden brown. Cut the kernels off of the cob and put them in a large mixing bowl. Dice squash and zucchini into chunks and add to corn. Steam the potatoes for 8-10 minutes until fork tender. Add them to bowl along with the artichokes and farro. Add all of the dressing ingredients on top and stir until coated.
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