Name: Chopped Grilled Vegetable Bowl with Farro and Fresh Coast Retreat
Yield: 2 bowls
Ingredients: 1 cup dried farro; 3 cups vegetable broth; 1 portobello mushroom; 1 red bell pepper (seeded and quartered); 8 ounces asparagus; 1/2 red onion (sliced); 1 zucchini (sliced); 1 yellow squash (sliced); Olive oil; Kosher salt and freshly ground black pepper; 1 pint plain Greek yogurt; 1 clove garlic (pressed); 2 tablespoons minced cucumber; 1 tablespoon lemon juice; 1 teaspoon chopped fresh mint; 1 teaspoon chopped fresh dill; Kosher salt; Red bell pepper hummus; 1/4 cup halved kalamata olives; 1/8 cup feta cheese crumbles