Preheat the oven to 425°F. Spread the zucchini, red bell pepper, cherry tomatoes, and red onion on a baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and the black pepper. Toss to coat and roast for 20 to 25 minutes until the vegetables are tender and slightly browned at the edges.

While the vegetables roast, rinse the farro and place it in a medium pot with 2 cups water and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes until tender but still chewy. Drain any excess water and let the farro cool slightly.

In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, minced garlic, oregano, and parsley to make the vinaigrette.

In a large bowl, combine the cooked farro and roasted vegetables. Pour the vinaigrette over the top and toss gently to coat everything evenly.

Add the crumbled feta cheese and kalamata olives, then toss once more before serving.