Baked Farro with Summer Vegetables

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Ingredients

Olive oil
Kosher salt
Freshly ground black pepper
Kernels cut from 2 ears of corn (about 2 cups)
1 1/2 pounds (680 grams) zucchini or other summer squash (about 4 medium), quartered lengthwise and sliced thin
1 small onion, diced
2 cloves garlic, thinly sliced
4 medium/large roma tomatoes (about 1 pound), diced (about 2 1/3 cups)
1 teaspoon chopped fresh oregano or 1 teaspoon crumbled dried oregano
1/4 teaspoon red pepper flakes, or more to taste
1 tablespoon tomato paste
1/4 cup white wine (optional)
1/2 cup thinly sliced fresh basil
1 cup (210 grams) uncooked (semi-pearled) farro (see Note)
1 1/2 cups water
6 ounces mozzarella cheese, diced
2/3 cup (2 ounces) parmesan cheese, finely grated

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