Marinated Summer Squash Ribbons with Pesto Farro | Savory
No need to cook the squash here—thin ribbons will soften in the marinade and absorb lots of flavor. Be sure to look for pearled farro, which cooks faster than regular farro.
Ingredients
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/4 cup olive oil, plus more for brushing
- 1 medium zucchini
- 2 medium yellow squash
- 1 cup pearled farro
- 1 cup corn kernels
- 1/2 cup Taste of Inspirations ® Pesto Sauce
- 4 metal skewers
- 1/2 cup sliced roasted red bell pepper
- 1 (15 oz) can low-sodium cannellini beans, drained and rinsed
- 1/4 cup shaved Parmesan cheese
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