Teri’s Farro Salad with Roasted Vegetables – Marcel’s Culinary Experience

Ingredients

• 1 ½ cups farro
• 1 teaspoon salt
• 4 cups water
• 1 small eggplant
• 1 bulb fennel
• 1large red onion
• 1 zucchini
• 6-8 figs, fresh or dried
• 1 pint grape tomatoes
• fresh basil to taste
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• black pepper