Grill Roasted Vegetable and Farro Salad

Ingredients

• zest of 1 lemon
• ½ cup extra virgin olive oil
• ½ teaspoon sea salt
• 2 ½ cups water
• ¼ cup fresh lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon ground coriander
• ½ teaspoon cumin
• 3 cloves garlic (finely minced)
• Ingredients for the dressing
• Ingredients for the salad
• 8 ounces Farro (1 cup, uncooked)
• 3 medium zucchini (halved and sliced into 1/2 inch slices)
• 2 medium red onions (peeled, halved vertically and sliced in bite size wedges)
• 12 ounces mushrooms (halved)
• 3 medium bell peppers (cored and cut into 1 inch pieces (I used red, yellow and orange, but any colors are fine.))
• 3 ears fresh corn (husks and silk removed)
• 1 teaspoon sea salt (more to taste)
• ½ teaspoon freshly ground black pepper (more to taste)
• ½ cup packed fresh herbs (coarsely chopped and toasted)
• fresh herb sprigs (for garnish)