Serves 8-10
 
2 cups Pearled Farro
2/3 cup avocado or olive oil
1 medium red onion, diced
3 red peppers diced
2 small eggplants about (1.5 lbs.) skin on diced into small cubes
2-3 zucchini, diced
1 (14 oz.) can cannellini or chickpea beans, drained and rinsed
1 ½ tsp salt
1 tsp. black pepper
1 cup cherry tomatoes, halved
1 lemon
10-12 fresh basil leaves, chiffonade 
Feta cheese (optional)
 
Farro
Cook Farro according to instructions on package. Each brand may differ, but note Farro takes a lot more water than pasta. Can cook it up to 1 week, stored in airtight container in refrigerator.
 
Grill the vegetables
Heat the grill. Thread the cherry tomatoes on skewers that were soaked in water for about 5 minutes.
On a baking sheet place all vegetables and drizzle with olive oil and ½ the salt and pepper
Using your hands make sure all the veggies are well coated.
Place seasoned veggies directly on the grill grates until softened and charred as desired.
Tomatoes will grill in about a minute or two a side. Remove from grill and transfer back to a small baking sheet and squeeze lemon juice over top.
Toss the warm Farro with the veggies and drizzle with vinaigrette and freshly chopped basil and feta if using. 
 
Balsamic Lemon Vinaigrette:
2 Tbs. white Balsamic Vinegar
1 Tbsp. Lemon juice
1 clove of garlic, grated or finely minced
1 tsp. Dijon mustard
3 Tbsp. Extra virgin olive oil 
Salt and pepper or PGS to taste
 
Blend all ingredients together with a whisk or using a food processor.