Preheat oven to 450 degrees. In a medium pot, combine farro, stock concentrates, and 31/2 cups water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, 25-30 minutes total. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Meanwhile, wash and dry all produce. Trim zucchini; thinly slice into rounds. Cut tomato into 6 wedges. Halve and peel onion. Cut half into 1/2-inch-thick wedges; finely chop remaining onion. Dice mozzarella into 1/2-inch pieces. Pick basil leaves from stems. Finely chop half the leaves; tear remaining leaves into large pieces.

Place onion wedges in the center of a large piece of foil. Lift up and crimp sides of foil to make a bowl. Pour in half the vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place on one side of a baking sheet.

On empty side of same sheet, toss tomato and zucchini with a drizzle of olive oil, salt, pepper, and Italian Seasoning. (For 4 servings, add tomato and zucchini to a second sheet; roast on middle rack.) Roast on top rack until tomato and zucchini are browned and onion wedges are softened, 15-20 minutes. Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and toast, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a small bowl.

In a second small bowl, whisk together remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add chopped onion; cook until softened, 4-5 minutes. Season with salt and pepper.

Once farro is tender, drain any excess water. Stir in cooked chopped onion, chopped basil, half the mozzarella, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide farro between bowls. Top with roasted veggies and remaining mozzarella. Drizzle with vinaigrette and sprinkle with almonds and torn basil. Serve.