Wheat Berries with Roasted Vegetables and Halloumi Cheese

In a medium saucepan bring the water and 1/2 tsp. of the salt to boiling. Stir in wheat berries. Return to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until tender; drain.

Meanwhile, preheat oven to 400°F. In a 15x10-inch baking pan combine carrots, onion, and garlic. Drizzle with 2 Tbsp. of the oil and sprinkle with black pepper and remaining 1/2 tsp. salt; toss to coat. Roast 15 minutes. In a medium bowl combine remaining 1 Tbsp. oil, basil and/or mint, and crushed red pepper. Add cheese slices; toss to coat.

Stir roasted vegetables and push to one side of pan. Add cheese to other side of pan. Roast 5 minutes. Add tomatoes to pan and turn cheese slices; roast 5 minutes. Turn cheese again. Roast 5 minutes more or until vegetables are tender, cheese is brown, and tomatoes are softened.

Serve wheat berries topped with roasted vegetables, tomatoes, and cheese. Sprinkle with additional basil and/or mint and serve with lemon wedges.

Serving Size: 1/2 cup wheat berries, 2/3 cup vegetables, 1/3 cup tomatoes, + 2 slices cheese each
Total yield: 2 cups wheat berries, 2 1/2 cups vegetables, 1 1/2 cups tomatoes, + 8 slices cheese