Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.
In large bowl, whisk garlic, tahini, lemon juice, mint, paprika, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Add chopped vegetables and farro; toss to combine.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.