March 01, 2021

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Makes 4 Servings


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 8 ounces green beans, trimmed
  • 1 bunch asparagus, tough ends snapped off
  • 1 pint cherry tomatoes
  • 5 tablespoons Sonoma Gourmet Basil & Parmesan Olive Oil, divided
  • 10 ounces frozen corn
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 2.5 cups cooked farro, cooled
  • 8 ounces fresh mozzarella, sliced
  • 1/2 cup chopped fresh basil, for serving
  • Flaky salt, for serving


  1. Preheat grill to high.
  2. Brush the vegetables with 3 tablespoons olive oil and season with salt and pepper.
  3. Grill the vegetables until charred, taking them off the grill as they're done.
  4. Meanwhile, add 1 tablespoon olive oil to a skillet over medium-high heat.
  5. Add the corn and season with salt and pepper. Add the cumin and chili powder, and stir to combine. Sauté for 3 to 4 minutes.
  6. Add the Kale Pesto Sauce, stir to combine, and let warm until ready to serve.
  7. Remove the cores and seeds from the bell peppers, and slice the peppers into thin strips.
  8. Make each bowl by adding a scoop of farro and the desired amount of grilled veggies. Add a scoop of the corn and a few slices of mozzarella. Top with basil, flaky salt, and a drizzle of olive oil.
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In This Recipe

Basil Parmesan Olive Oil

Basil Parmesan Olive Oil


Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

from $6.99

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