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July 2016

Grilled Vegetable Farro 1 cup farro, rinsed 2 ½ cups water 1 red or yellow bell pepper, seeded and quartered 1 red onion, sliced 1 zucchini, sliced 1 yellow squash, sliced 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar ¼ teaspoon sea salt ¼ teaspoon fresh cracked