Anthony Contrino, star of TODAY All Day’s “Saucy,” is cooking up a few of his go-to summer vegetable recipes. He shows us how to make a hearty farro salad filled with roasted seasonal vegetables and fluffy, fresh frittata using leftover summer vegetables.

Ingredients
ROASTED SUMMER VEGETABLES (MAKES ABOUT 5 CUPS)
2 (10-ounce) clamshells cherry tomatoes
2 medium zucchini, ends trimmed and cut into 3/4-inch pieces
2 medium yellow squash, ends trimmed and cut into 3/4-inch pieces
1/2 cup extra virgin olive oil
kosher salt
freshly ground black pepper
SALAD
2 cups packed baby arugula
2 cups cooked farro, room temperature
3 cups roasted summer vegetables (recipe above)
1 cup crumbled ricotta salata
Italian dressing
kosher salt
freshly ground black pepper
This is my kind of salad. It has a little of everything — greens, grains, veggies and cheese! All of the components can be made in advance, making this my go-to meal prep lunch.Preparation
FOR THE ROASTED SUMMER VEGETABLES:

1.Preheat the oven to 400 F.2.Scatter the tomatoes, zucchini and squash evenly onto 2 half sheet pans.

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