I needed to give our stomachs a rest from the spicy dinner we had last night, so I made something pretty mild. It’s something I made up to use the extra zucchini we had laying around: farro with pesto, grilled zucchini, and a poached egg. The pesto was hand-pounded by me in a mortar and pestle. I came up with it because it was about time I trimmed my basil plant.
Believe it or not, this was the first time I grilled zucchini. It was on my cast iron grill pan on the stove, not on an actual open flame. It came out pretty good with just a light brushing of olive oil and some salt. That charred vegetable taste does add a lot to the veggie.
Overall, this was a fairly easy to make, successful dinner. It’s plain enough that it’s good for when we want something simple and bland.