Tahini, Grain, and Veggie Bowl

Preheat oven to 425°F. In a large bowl toss eggplant, zucchini, squash, bell pepper, and onion with 2 Tablespoons olive oil, the oregano, and a pinch of sea salt and black pepper. Spread in a rimmed baking sheet lined with parchment. Roast 25 to 30 minutes or until veggies are crisp-tender. Let cool.

For tahini sauce: Mix tahini, mint, lemon juice, garlic, cumin, and 1/2 cup water. (If you want it to be thinner, add an additional tablespoon of water.) Season to taste with salt and pepper.

In a large bowl mix roasted veggies with farro and chickpeas. Drizzle each serving with tahini sauce, garnish with parsley or mint, and serve with lemon wedges. Serves 5.