Grilled Vegetables and Farro

Name: Grilled Vegetables and Farro
Ingredients: 2 ½ cups reduced-sodium chicken broth; 1 ¼ cups pearled farro, rinsed and drained; ⅔ cup lemon juice; 3 tablespoons olive oil; ½ teaspoon black pepper; 1 Japanese eggplant (about 6 ounces), halved lengthwise; 1 small zucchini or yellow summer squash, halved lengthwise; 1 large portobello mushroom, stem removed; 1 medium red sweet pepper, quartered; ½ cup snipped fresh parsley; ⅓ cup slivered red onion; 2 tablespoons snipped fresh mint; 2 tablespoons crumbled reduced-fat feta cheese