For the 2 medium zucchini, cut into 1-inch dice, about 4 cups • Japanese eggplants, cut into 1-inch dice, about 4 cups • sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups • yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups • medium sweet onions, cut into 1-inch dice, about 2 cups • medium cloves garlic, minced (about 1 tablespoon) • extra virgin olive oil, divided • tablespoon dried oregano • Kosher salt and freshly ground black pepper • cooked, cooled farro (see note above) • cooked, cooled lentils (see note above) • cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro) •
