Calabrian Chili Roasted Vegetable and Farro Salad

Preheat oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.

Rinse 1 cup farro under cold water. In a medium saucepan, combine farro with 2 cups vegetable broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but still chewy. Drain any excess liquid and transfer to a large bowl to cool.

While the farro cooks, prepare the vegetables. Cut 1 medium eggplant into 3/4-inch cubes. Cut 1 medium zucchini into 3/4-inch pieces. Remove seeds from 1 large red bell pepper and cut into 1-inch squares. Cut 1 medium red onion into 1-inch wedges. Halve the pint of cherry tomatoes. Peel and thinly slice 4 garlic cloves.

In a small bowl, whisk together 2 tablespoons Calabrian chili paste and 4 tablespoons olive oil until well combined.

Divide the prepared vegetables between two large rimmed baking sheets, keeping them in a single layer. Distribute the sliced garlic evenly over both sheets.

Drizzle the Calabrian chili oil mixture over the vegetables, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss each tray thoroughly to coat all vegetables evenly.

Roast vegetables for 25-30 minutes, rotating the pans halfway through and tossing once, until vegetables are tender and caramelized at the edges with some charred spots.

While vegetables roast, toast 3 tablespoons pine nuts in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently until golden brown. Set aside to cool.

Wash and dry the fresh herbs. Roughly chop 1/4 cup basil and 1/4 cup parsley.

Zest the lemon to get 1 teaspoon zest, then cut in half and squeeze to get 2 tablespoons juice.

In a small bowl, whisk together remaining 1 tablespoon olive oil, 2 tablespoons lemon juice, lemon zest, and remaining 1/4 teaspoon black pepper to make the dressing.

When vegetables are done, let cool for 5 minutes, then add to the bowl with the farro.

Pour the lemon dressing over the farro and vegetables, add the chopped herbs, and toss gently to combine.

Crumble 4 ounces ricotta salata cheese over the salad.

Sprinkle with toasted pine nuts just before serving.