Preheat grill to medium-high heat. If you don’t have a grill, you can also cook the vegetables on grill pan over the stove.

Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.

Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem.

Place the zucchini spears and bell peppers on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.

Place the zucchini and bell peppers on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred. Transfer the grilled vegetables to a platter and let cool to room temperature.

When the vegetables are cool, place them on a cutting board and chop them with a sharp knife.

In a large bowl, combine the vegetables, farro, spinach, artichoke hearts, tomatoes, feta, red onion, dill, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, shallot, honey, salt, and pepper.

Pour the dressing over the salad and toss until well combined. Season with additional salt and pepper, if necessary. Serve.