In a medium bowl, combine garlic, vinegar, lemon juice and oil. Season with salt and pepper.

Trim ends from zucchini and squash. Lay zucchini and squash on cutting board and, using a vegetable peeler, shave into ribbons. Alternatively, slice into 1/8"-thick slices. Add ribbons to a large bowl and pour marinade over top. Toss until well coated. Marinate 15 to 20 minutes.

Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to package directions. Add corn and cook until warmed through, 2 to 3 minutes. Drain, rinse with cold water and drain again. Return farro and corn to pot and stir in pesto. Set aside.

Remove squash from marinade. Working with 1 ribbon at a time, pierce the end of a ribbon and weave onto skewer until entire ribbon is threaded. Each skewer can fit 7 to 8 ribbons. Repeat until all ribbons are threaded onto skewers.

Set grill or grill pan to medium-high. Brush grates or pan with oil. Grill skewers until squash is lightly charred, flipping halfway, 5 to 6 minutes.

To a serving platter or bowl, add farro mixture along with peppers and beans. Season with salt and pepper and toss to combine. Remove grilled squash from skewers and arrange on platter or bowl. Top with Parmesan.

Source: Hannaford fresh Magazine, July August 2024