ROAST VEGETABLE AND KAMUT SALAD

ROAST VEGETABLE AND KAMUT SALAD

Serves 4 to 6

• 1 c. kamut, rinsed

• 21/2 c. water

• 1 zucchini squash, cut into 1-in. chunks

• 1 small onion, cut into 1-in. chunks

• 1 small potato, cut into 1-in. chunks

• 1/4 c. olive oil

• 2 tbsp. balsamic vinegar

• Salt and freshly ground black pepper to taste

• 2 tbsp. chopped fresh basil

• 2 tbsp. chopped parsley

Turn the kamut and water into a medium saucepan and bring to a boil, reduce the heat and simmer until the grain has opened slightly and is tender, about 40 to 50 minutes. Check to see if it's becoming dry and add a little more water if necessary. Drain and turn into a large bowl.

Preheat the grill or oven to 425-degrees. Toss the vegetables with just enough oil to coat (about 1 tablespoon) and spread on a grill sheet or baking sheet and grill over a high flame or roast in the oven, turning frequently until the onions are nicely browned and the vegetables are tender, about 15 to 25 minutes.

Remove and turn into the bowl with the kamut. Toss in the vinegar, season with salt and pepper and the herbs. Serve warm, at room temperature or chilled.

Nutrition information per serving:

Calories226Fat10 gSodium14 mg

Protein6 gCholesterol0 mgDietary fiber5 g