1 cup dry wheat berries (or farro, barley, spelt)
1 tablespoon olive oil
1 cup zucchini
1 red bell pepper
1/2 cup butternut squash
salt to taste
4 tablespoons mixed seeds, toasted
4 tablespoons Bear Pond Farm Tomato Parmesan Pesto
Preheat oven to 400°F.
Cook the wheat berries in slightly salted water until tender and chewy, about 45 minutes to one hour. Drain and rinse with warm water. Set aside.
Peel the butternut squash. Chop squash, pepper and zucchini into bite size chunks. Transfer to baking sheet. Drizzle olive oil over the veggies and stir until they are coated. Season with salt. Oven-roast for 15-20 minutes.
Stir the pesto into the wheat berries. Stir in the roasted veggies and sprinkle the seeds on top. Serve warm or at room temperature.
Makes about 4 servings.