Antipasto-Inspired Grain Bowl with Farro and Roasted Vegetables

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Rinse 1 cup farro under cold water, then drain well.

In a medium saucepan, bring 2.5 cups vegetable broth to a boil. Add the rinsed farro and 1/4 teaspoon salt.

Reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender but still chewy (al dente). Check occasionally and add more broth if needed.

While the farro cooks, wash and cut 2 bell peppers into 1-inch pieces, removing seeds and stems.

Trim ends from 1 zucchini and cut into 1/2-inch half-moons.

Cut 1 small eggplant into 1-inch cubes.

Peel and quarter 1 small red onion.

Wash 1 pint cherry tomatoes and cut them in half.

Peel and mince 4 cloves of garlic.

In a large bowl, toss the prepared peppers, zucchini, eggplant, red onion, and cherry tomatoes with 3 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Spread the vegetable mixture evenly on the prepared baking sheet, making sure not to overcrowd (use two sheets if necessary).

Roast vegetables for 25-30 minutes, stirring halfway through, until caramelized and tender.

While vegetables are roasting, drain the marinated artichoke hearts and cut them into bite-sized pieces if needed.

Wash and finely chop fresh basil and oregano leaves.

Cut 4 ounces of provolone cheese into small cubes.

When the farro is done, drain any excess liquid and transfer to a large bowl.

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Add the roasted vegetables, artichoke hearts, and dressing to the farro and gently toss to combine.

Fold in the provolone cheese cubes and most of the chopped herbs, reserving some for garnish.

Divide the grain bowl mixture among 4 serving bowls and garnish with the remaining fresh herbs.