Preheat the oven to 350 degrees F.
In a small bowl, whisk together the vinegar, mustard, Worcestershire, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly drizzle in the 1/3 cup olive oil, whisking until completely incorporated. Set aside.
Arrange the garlic, eggplant, red and yellow peppers and zucchini on a baking sheet large enough to fit them in one layer. Coat the vegetables with the 1/4 cup olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the vegetables are cooked through, 25 to 30 minutes. Discard the garlic cloves and set the vegetables aside to cool slightly.
Bring a large pot of salted water to a boil over high heat. Add the farro and boil as you would pasta, until al dente, 25 to 30 minutes. Drain and transfer to a large bowl.
Pour the dressing over the warm farro. Add the roasted vegetables, feta, basil, mint and parsley, and toss to combine. Taste and adjust the salt and pepper as desired. Serve at room temperature.
This salad can be prepared a day in advance and kept in the refrigerator. The following day, take the salad out of the refrigerator an hour or so in advance so it is not too cold. I also like to add an extra splash of olive oil just before serving.