Dinner Tonight: Italian Farro Salad with Roasted Vegetables Recipe

Ingredients

• 1 pound farro, bulgar wheat, or spelt
• 3 or 4 zucchini, a mixture of yellow and green, cut into wide half-moons
• 2 bulbs fennel, cored and thickly sliced, fronds reserved for garnish
• 1 red onion, peeled and cut into wedges
• 2 red peppers, deseeded and cut into chunks
• 2 small eggplants or 1 large, cut into chunks
• 4 garlic cloves, peeled
• Extra virgin olive oil as needed
• Small handful of chopped flat-leaf parsley, or another herb such as basil, mint or oregano
• Juice from 1 lemon, or to taste
• Sea salt and freshly ground black pepper to taste

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