Sheet Pan Veggies with Olive Dressing + Farro

Place the farro and water in a pot with about 1 teaspoon of salt. Bring to a boil, then stir well and reduce to a simmer. Partially cover the pot and cook for about 25 - 30 minutes or until the farro is pale in color and tender. If there’s no water left but it’s not done cooking, you can add more, just turn up the heat to make sure it boils quickly. Unlike rice, this won’t affect the cooking.

Mince the garlic. Slice the zucchini into rounds that are at least ⅓” thick. Too skinny will end up mushy.
Brush any dirt off mushrooms and slice them in ½ .

Open and drain the artichokes.

Toss zucchini, mushrooms and artichokes together on an unlined, rimmed baking sheet. Toss with about 2 Tablespoons olive oil (more or less is ok here), the minced garlic, and season with a generous teaspoon of salt and all of the pepper. Pour vinegar over and around veggies and place in the oven.

Bake for about 15 - 18 minutes.

Meanwhile, drain the olives and either tear in ½ with your fingers or coarsely chop with a knife. In a small bowl combine chopped olives with another 2(ish) Tablespoons olive oil and 2 Tablespoons water.

Zest and juice the lemon into the bowl. Add a pinch of salt. Set aside.

Crumble feta and keep it separate.

When the veggies are cooked, transfer to a large bowl with a slotted spoon or tongs to leave behind the juices. Pour the olive mixture onto the sheet and use a wooden spoon or whisk gently to create a nice sauce-like consistency. Pour olive mixture over the veggies.

When the farro is done, drain off any excess water. Toss in a pinch of salt (to taste, perhaps none is needed) and the remaining olive oil.

Plate a mound of farro and top with arugula. Place veggies on top of this and spoon lots of the sauce and juices over - this seasons the arugula and farro, too. Garnish with feta crumbles.