Ingredients

• 1 1/2 cups uncooked farro
• 1 red bell pepper
• 1 large zucchini
• 1 red onion
• 1 large ear corn (optional)
• Extra virgin olive oil
• 2 cups cherry tomatoes
• One 4-ounce block feta, cut into 1/2-inch chunks
• 1/4 cup toasted pumpkin seeds
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• Balsamic vinegar of Modena

Directions

Step 1

Prepare the farro according to package directions. While it’s cooking, prepare the vegetables.

Step 2

Rinse and pat dry the bell pepper and zucchini. Trim the zucchini and cut into 3/4-inch rounds. Peel the onion and cut in half horizontally. Place the zucchini slices and onion halves in a large bowl, drizzle with olive oil, and transfer to a grill basket. Shuck the corn, if using, and place it along with the bell pepper in the bowl; drizzle with olive oil.

Step 3

First, grill the bell pepper and corn over direct heat, giving them a quarter-turn every two minutes. They’re done when lightly charred —don’t let them burn. Transfer them to a platter and drizzle with olive oil. Next, grill the other vegetables in the basket, turning after 4 minutes and grilling only to a light char.

Step 4

On a cutting board, slice the pepper into strips, cut each onion half into 6 wedges, and cut the kernels from the corn. Rinse and pat dry the cherry tomatoes.

Step 5

When the farro is done, fluff with a fork and let cool slightly (if there’s any water left in the pot after the farro is tender, drain it). Divide the farro among 4 deep bowls. Top with equal amounts of grilled vegetables, cherry tomatoes, feta chunks, pumpkin seeds, and herbs. Drizzle with the balsamic and more olive oil.