Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Rinse the farro under cold water.

Cut the peppers into halves, and remove the seeds and white pith. 

Cut the zucchini lengthwise on a bias into 1 centimetre thick planks. 

Slice the eggplant into 1 centimetre thick planks. 

Peel the onion and cut into 1 centimetre thick rounds. 

Place the vegetables in a bowl and toss with the olive oil.

Finely chop the parsley and mince the garlic. 

Measure all remaining vinaigrette ingredients.

Add the farro, water, and salt to a medium pot. Bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to a gentle simmer. Cook for approximately 25 – 30 minutes, or until the farro is tender but still slightly chewy. Drain and allow to cool.

Place the vegetables on a preheated grill over medium-high heat. Cook until tender and well marked with grill lines. The peppers should be lightly charred, the onion softened, and the zucchini and eggplant cooked through. Add the cherry tomatoes on a skewer during the final few minutes of cooking and turn occasionally until blistered.

Transfer the vegetables to a cutting board and allow them to cool slightly before chopping into bite-sized pieces.

In a large bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, garlic, parsley, salt, and pepper. Add the grilled vegetables and stir to combine. Allow the vegetables to sit for several minutes so they absorb the flavours of the dressing.

Add the cooked farro and toss gently until evenly coated. Taste and adjust seasoning before serving.