Farro with Roasted Vegetables and Goat Cheese

Serves 6

3 carrots, peeled and cut into thin strips

1 large red beet, peeled and cut into thin strips

1 large zucchini, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 fennel bulb, cut into thin strips

1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups farro

1 tablespoon red wine vinegar

¼ cup slivered basil or mint leaves

2 ounces crumbled fresh goat cheese

1. Preheat the oven to 400°. In a large bowl, toss the vegetables with the olive oil, salt and pepper. Transfer the vegetables to two baking sheets, arranging them in a single layer. Roast, switching the pans during baking, until golden brown and tender, about 30 minutes.
2. While the vegetables are cooking, cook the farro in a large pot of salted boiling water until tender, but toothsome, about 20 minutes. Drain and reserve 1 cup of the cooking water.
3. In a large bowl, toss the warm farro with the roasted vegetables to combine. Add the vinegar, basil or mint, and cheese and mix well (add some of the reserved cooking water if the mixture is too dry). Season with salt and pepper and serve warm or at room temperature.