In a large pan, heat 6 tablespoons of extra
virgin olive oil. Add the pepper, eggplant and zucchini.
Sauté for a few minutes. Set aside to cool.
In a large bowl, mix farro cooked vegetables and rosemary.
Add salt and pepper. Set aside.
To serve, drizzle with extra virgin olive oil and lemon juice.
SUGGESTED DOP PRODUCTS:
-Farro della Garfagnana (Toscane)
-Olio Extra Vergine di Oliva ‘Toscano’ (Toscane)