Mediterranean Farro Bowl

Prepare vegetables: Preheat oven to 450 F. In large bowl, whisk olive oil and garlic; set aside.

Cut cherry tomatoes in half and set aside. Cut all remaining vegetables on the bias into half-moon slices of uniform size or cut into ½-inch cubes. Toss each vegetable except tomatoes separately in olive oil mixture; spread evenly on separate sheet pans. Roast all vegetables except tomatoes for 10 to 15 minutes until tender-crisp and lightly golden. Remove from heat and cool immediately.

Prepare vinaigrette: In bowl, whisk 2 cups olive oil with remaining ingredients until loosely blended; set aside.

Prepare salad: Drain and rinse cannellini beans. Toast uncooked farro in dry skillet until slightly golden and farro smells like toasted popcorn.

Meanwhile, in large saucepan, bring vegetable broth to a boil. Add farro and reduce heat to medium. Simmer 35 to 40 minutes until tender and all liquid is absorbed, stirring occasionally. Spread farro out on sheet pan and cool.

To assemble, spoon 4 ounces cooked farro in bottom of shallow bowl. Assemble roasted vegetables and cannellini beans around grains. Arrange baby arugula down the center and drizzle with vinaigrette.