Preheat your oven to 400°F (200°C).
Chop the vegetables (bell peppers, zucchini, onions) into bite-sized pieces and toss them with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
Cook the farro according to the package instructions, then drain and rinse it with cold water to cool it down.
In a large bowl, combine the roasted vegetables and the cooked farro.
Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
Drizzle the vinaigrette over the farro and vegetable mixture, and toss gently to coat everything evenly.
Serve the Farro Salad with Roasted Vegetables chilled or at room temperature, garnished with fresh herbs if desired.

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