House & Home - Toasted Farro With Corn & Summer Squash

Ingredients

• 1⁄3 cup hazelnuts
• 1 1⁄2 cups farro
• 5 cups water
• 1⁄4 cup olive oil, divided
• 2 tbsp sherry vinegar
• 1 tsp honey
• 3 tbsp chopped Italian parsley
• Salt and pepper
• 14 oz. zucchini or summer squash, cut into 1⁄2″-thick pieces
• 1⁄2 small red onion (about 2⁄3 cup), sliced
• 3 small ears of corn, kernels removed (about 2 cups)
• Kosher salt and pepper