Farro with Balsamic Mushrooms u0026 Zucchini

-1 Bring a large pot of water to a boil then add in the farro. Boil the farro for about 15 minutes. Drain and set aside.
-1 Slice the zucchini into rounds and then in half. 
-1 While the farro cooks, heat a skillet on medium heat then add in about 2 tbsp of olive oil. Add in the sliced zucchini and cook for about 5 minutes. 
-1 Add in the sliced mushrooms and give the veggies a toss. Season with salt u0026 pepper to taste, and pour in 1 tbsp of balsamic vinegar. Cook the veggies for about 10-12 minutes tossing every few minutes, until soft. 
-1 Add the cooked farro and veggies to a salad bowl with the grated cheese. 
-1 Prepare the dressing in a small bowl then pour it over the farro. Toss to combine and adjust salt to taste. Serve warm or at room temperature. 
-1 Leftovers can be refrigerated for up to 5 days.