Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Arrange the diced zucchini, red bell pepper, and red onion on the baking sheet. Drizzle with 2 tablespoons of olive oil, half of the kosher salt, and the black pepper. Toss well and spread into an even single layer.

Roast in the oven for 18 to 20 minutes until tender and caramelized around the edges.

While the vegetables roast, combine the rinsed farro and broth in a saucepan over high heat. Bring to a boil, then turn the heat down to low, cover, and simmer for 20 to 25 minutes until tender with a pleasant chew. Drain any remaining cooking liquid.

Transfer the warm farro to a large bowl. Drizzle with the remaining 2 tablespoons of olive oil, lemon juice, and the remaining salt. Stir so the warm grains absorb the seasoning.

Gently fold the warm roasted vegetables and fresh parsley into the dressed farro. Let stand for 5 to 10 minutes so the mixture cools slightly.

Fold in the crumbled feta cheese right before serving.