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bluewhaleofdoom
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Preheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Cut vegetables into 2-inch pieces.
Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, ¼ teaspoon salt, ¼ teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.
Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, ¾ teaspoon salt and ½ teaspoon pepper in a medium bowl. Reserve 1 ½ tablespoons cilantro mixture. Add cooked farro to remaining cilantro mixture; toss to coat.
Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1 ½ tablespoons cilantro mixture. Serve with lime wedges. Recipe developed by Paige Grandjean