3 tablespoons champagne vinegar

2 tsp. chopped marjoram or oregano

1/2 teaspoon salt

Pinch of pepper

1/4 cup olive oil

1 medium Italian eggplant, sliced lengthwise

2 medium zucchini, sliced lengthwise

2 medium yellow squash, sliced lengthwise

1 cup heirloom cherry tomatoes, cut in half

¼ cup olive oil

1/4 cup pine nuts, toasted

3 oz. good Israeli, French or Greek Feta, crumbled

Kosher salt and pepper to taste

Heat a grill over medium high heat.

Place the farro in a large pot of lightly salted water. Bring to a boil, lower the heat and simmer until the grains are tender, 15 to 20 minutes.

Toss the sliced eggplant, zucchini and squash with olive oil, salt and pepper.  Grill over medium high heat until slightly softened, but still firm, about 2 minutes per side.  Remove from grill and let cool to room temperature.  Chop vegetables into ¼ inch cubes.  Set aside.

Combine the vinegar, marjoram, salt and pepper in bowl and slowly whisk in the olive oil.

Drain the farro and immediately toss it with the vinaigrette and vegetables. Set aside to cool. Just before serving, toss in the pine nuts  and feta.  Season to taste with salt and pepper.

Serves 6