Chopped Grilled Vegetable Bowl with Farro and Fresh Coast Retreat

INGREDIENTS

1 cup

dried farro

3 cups

vegetable broth

portobello mushroom

red bell pepper, seeded and quartered

8 oz

asparagus

1/2

red onion, sliced

zucchini, sliced

yellow squash, sliced

Olive oil

Kosher salt and freshly ground black pepper

1 pint

plain Greek yogurt

1 clove

garlic, pressed

2 tbsp

minced cucumber

1 tbsp

lemon juice

1 tsp

chopped fresh mint

1 tsp

chopped fresh dill

Kosher salt

Red bell pepper hummus

1/4 cup

halved kalamata olives

1/8 cup

feta cheese crumbles