Farro Salad with Grilled Vegetables & Comté | culture: the word on cheese

Ingredients

• 1 tablespoon sherry vinegar
• 1 tablespoon olive oil
• 2 teaspoons honey
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 2 sweet peppers (5 ounces, cut into 3-inch strips)
• 1 ⁄2 medium eggplant (7 ounces, sliced crosswise into 1-inch rounds)
• 1 medium zucchini (7 ounces, sliced into 1-inch planks)
• 3 scallions
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1 ⁄2 cup farro (cooked according to package directions and cooled)
• 2 ounces Comté (coarsely grated (3⁄4 cup))