Every Monday night I clean out my refrigerator. Reason? Tuesday is trash collection day! It gives me the opportunity to see what got pushed to the back or simply forgotten, especially after what is typically a busy weekend. Some things do get tossed. It seems inevitable. But this “clean out” also gives me the opportunity to use up remnants of still fresh, unused vegetables. I love to use up all these bits and pieces in a mixed vegetable dish. We make this a lot in the summer months and it’s never the same. This time around the menagerie included eggplant, zucchini, yellow squash, green beans, corn, tomatoes and more. I also tossed in some pre-cooked farro at the last minute. The farro gives this dish a Mediterranean slant. I love it’s slightly nutty flavor. Sometimes I use quinoa or brown rice, it just depends on what’s in the pantry. My favorite part of this dish is the color. Just look at the rainbow of color these vegetable provide. The orange carrots, red tomatoes, yellow squash, green beans, etc. To me it’s a feast for the eyes! I served this with seasoned grilled chicken, and the meal was complete. Perfect for a busy weeknight. This recipe instructs in the way I made it this time, but feel free to substitute or omit based on what you have on hand.Ingredients: [I find it easiest to prep all the ingredients first, then start the cooking process.] 1 cup Farro, cooked according to package directions 1/2 Vidalia onion, medium dice 1 large Italian Sweet Pepper, stem & seeds removed then sliced in rings 1/2 medium eggplant, cubed 4 whole mushrooms, sliced 1/4″ [I used cremini] 15 green beans, trimmed & cut in half 1 medium carrot, thinly sliced [I use a vegetable peeler] 1/2 medium zucchini, cut in half [lengthwise] then sliced 1/4″ 1 small yellow squash, cut in half [lengthwise] then sliced 1/4″ 1 ear of corn, kernels cut from cob 1 cup cherry tomatoes, left whole 2 Tablespoons olive oil + more as needed 1 Tablespoon balsamic vinegar, or to taste sea salt freshly ground black pepper freshly grated Parmesan cheese, to taste Directions: [You’ll be adding vegetables according to “cook” time. So firm veggies go in first and soft veggies last. Season with salt & pepper each time more veggies are added, and stir throughout.] •Heat a large skillet over medium/high heat. Add 1 Tablespoon olive oil. •Add the diced onion and sliced pepper. Salt & pepper to taste. Cook until they begin to soften, 3-5 minutes. •Add the diced eggplant and sliced mushrooms, 1 Tablespoon olive oil and salt & pepper to taste. Cover the pan. Stirring every 3 minutes or so. Once the eggplant and mushrooms have softened a bit [about 10 minutes], remove cover and continue with next step. •Toss in the green beans and sliced carrot; salt & pepper to taste. Add more olive oil if needed, a teaspoon at a time, cook about 5 minutes. •Add the sliced zucchini and yellow squash, season to taste. Cook 3-5 minutes until they begin to soften and color brightens. •Toss in the corn kernels and cherry tomatoes, salt & pepper to taste. Replace lid for 2-3 minutes, just until the tomato skin begins to crack. •Stir in the cooked farro and the balsamic vinegar. Grate the Parmesan cheese on top and serve.