Move 1 oven rack to center position. Place a baking sheet on the rack. Heat oven to broil.
Prepare your mise en place: Halve Okra (8 ounce) lengthwise. Remove stem and seeds from Bell Pepper (8 ounce); cut flesh into 1-inch pieces.
Peel, halve and thinly slice Shallot (1 ounce). Trim and discard ends from Scallion (2 ounce), and thinly slice onion crosswise, keeping the white and green parts separate.
In a medium saucepan with a lid add 1 teaspoon Olive Oil (4 teaspoon), shallot and spring onion whites. Place pan over medium heat, and cook, stirring intermittently, until onions turn translucent, 4-5 minutes.
Add Farro (3/4 cup), 3/4 cups water and Kosher Salt (1/2 teaspoon). Increase heat to high, and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has been absorbed and farro is tender, 16-18 minutes.
While farro is cooking, roast the vegetables.: In a mixing bowl combine okra, peppers, 1 teaspoon Olive Oil (4 teaspoon) and Salt (1/2 teaspoon). Mix thoroughly. Carefully remove baking sheet from oven.
Spread vegetables in a single layer on the baking sheet. Return baking sheet to oven on the middle rack. Cook 4 minutes; remove pan and stir the veggies.
Cook until vegetables start to darken and blister, 4-5 minutes more. Turn off the heat, but allow vegetables to remain in oven to continue cooking and stay warm.
In a small mixing bowl combine Peanut Butter (1 package), 2 tablespoons of water, remaining 2 teaspoons Olive Oil (4 teaspoon) and Red Wine Vinegar (2 teaspoon). Whisk to mix thoroughly and emulsify.
Remove vegetables from oven, and return to reserved mixing bowl. Add peanut vinaigrette, and mix thoroughly. Taste and adjust seasoning as desired with PeachDish Salt.
Divide cooked faro between 2 plates. Top with vegetables and sprinkle with Peanuts (2 tablespoon) and spring onion greens. Enjoy!