Tahini Grain And Veggie Bowl

1 medium eggplant, cut into 1-inch pieces (3 1/2 cups) 1 large zucchini, cut into 1-inch half-moons (3 cups) 1 large yellow summer squash, sliced or chopped 1 large red bell pepper, chopped 1 large red onion, sliced 2 tablespoon olive oil 1 tablespoon dried oregano Generous pinch of sea salt & pepper

Tahini Sauce:

½ cup tahini ¼ cup finely chopped fresh mint 1 lemon, juiced 1 tablespoon fresh garlic, minced 2 teaspoon ground cumin ½ cup water Sea salt & pepper to taste 3 cup cooked farro or other grain 1 15 ounce can chickpeas, rinsed and drained

Garnish:

Parsley or mint     Lemon wedges