Preheat the oven to 400°F.

In a medium saucepan, combine farro and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 25-30 minutes or until tender. Drain any excess liquid and set aside.

On a baking sheet, toss zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper. Spread the vegetables in a single layer.

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

In a large bowl, combine the cooked farro, roasted vegetables, feta cheese (if using), parsley, and lemon juice. Toss gently to combine.

Serve warm or at room temperature.