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Preheat oven to 425° and cover two baking sheets with aluminum foil. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer for 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.
Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons of water to achieve thinner consistency and season with salt and pepper. In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.
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