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1
Preheat the oven to 375 degrees F.
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2
Place the wheat berries and 3 cups of boiling salted water in a saucepan over low heat and cook, uncovered, until they are soft, about 45 minutes.
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3
Drain.
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4
Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil.
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5
Sprinkle with salt and pepper and toss to combine.
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6
Lay out a piece of foil and add the garlic.
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7
Drizzle with oil and sprinkle with salt and pepper.
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8
Wrap the garlic in the foil and add to the sheet tray.
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9
Roast the vegetables until the peppers are lightly charred and the squash is tender and evenly browned, about 30 minutes, tossing halfway through for even cooking.
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10
Remove the vegetables from the oven and let stand until cool enough to handle.
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11
Finely dice the onion and peppers.
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12
Add to a large bowl with the squash and set aside.
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13
Add the garlic to a small bowl and mash it with a fork Stir in the vinegar and mustard and season with salt and pepper.
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14
Whisk in the olive oil.
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15
In a large bowl, combine the warm wheat berries, roasted vegetables and vinaigrette.
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16
Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the dressing.
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17
Just before serving, add the currants and basil and season with salt and pepper.
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18
Serve at room temperature.
