Wheat Berries with Roasted Vegetables and Red Pesto

1 cup dry wheat berries (or farro, barley, spelt)

1 tablespoon olive oil
1 cup zucchini
1 red bell pepper
1/2 cup butternut squash
salt to taste

4 tablespoons mixed seeds, toasted

Red Pesto
3 tablespoons of sun-dried tomatoes, drained and chopped
1 tablespoon capers, drained
1 garlic clove, minced
2 tablespoons fresh basil leaves, chopped
1/4 cup olive oil

Serves 4-6
Cook the wheat berries in slightly salted water until tender and chewy, about one hour. Rinse with warm water. Set aside.

Preheat oven to 200C.

Peel the butternut squash. Chop squash, pepper and zucchini into bite size chunks. Transfer to baking sheet. Drizzle olive oil over the veggies and stir until they are coated. Season with salt. Oven-roast for 15-20 minutes.

For the red pesto, combine all ingredients in a food processor. Mix until smooth.

Stir the red pesto into the wheat berries. Make sure you don't use too much, as the flavor is very strong and can be overpowering. Stir in the roasted veggies and sprinkle the seeds on top. Serve warm or at room temperature.