The smell of roasting vegetables is soul satisfying. A myriad of textures and colors united make for a hard to resist culinary cornucopia. Sweet peppers and squash, nutty cauliflower, slightly acidic eggplant, and grassy green beans with chewy, organic farro, and a light mustard based vinaigrette complete a belly filling comfort food inspired dish perfect for Meatless Mondays. As a bonus, this veggie salad holds up for 5 days in the refrigerator. On Tuesday, make a panini of these veggies with a good, artisanal loaf of sourdough bread, and a couple slices of Fontina cheese. Skip a day and come back end of week and toss remainders with market rotisserie chicken, some harissa, and dry pan fried halloumi cheese. This is one recipe that keeps on giving.