In a medium saucepan, combine the farro, broth and water. Bring to a boil. Lower heat to medium-low, cover and simmer until the farro is tender. Drain out any excess liquid. Fluff the farro and let it cool to room temperature.
Preheat the grill to medium heat.
Arrange the vegetables on baking sheet and lightly coat with olive oil spray and season with salt and pepper.
Transfer the vegetables to the grill and cook until the vegetables are tender, 2 to 3 minutes per side.
Chop the vegetables into bite-sized pieces and mix into the farro, along with the basil, mint and parsley.
Toss with the dressing. Serve.
In a bowl, whisk together the tahini, lemon juice, water, maple syrup and salt. Using a microplane, grate the garlic into the dressing and whisk to combine.
For a liquid dressing, whisk in additional water. If you make the dressing ahead of time, you’ll have to whisk in more water to loosen it up again.