Summer Vegetable Stir-Fry

• 3 cups mixed tender herbs (such as sage, basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided
• 1/2 cup thinly sliced scallions, divided
• 1 1/2-inch piece peeled ginger, sliced
• 1 garlic clove
• 7 Tbsp vegetable oil, divided
• 2 Tbsp rice vinegar
• 2 Tbsp sesame seeds
• kosher salt and freshly ground black pepper
• 2 cups cooked, cooled wheat berries, farro, or brown rice
• 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)
• Rice or grain for serving

1. Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a food processor. Pulse to chop ingredients. Add 4 tablespoons each of oil and vinegar, and 1/4 cup water. Process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. Herb sauce can also be made ahead. Cover and chill.

2. Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries, farro or brown rice. Stir-fry until grains are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide grain of choice among bowls.

3. Return skillet to medium-high heat and add remaining 2 tablespoon oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over rice or grain bowls. Drizzle with herb sauce.