Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Wash and dry all vegetables thoroughly to ensure they roast rather than steam.

Chop the zucchini, eggplant, and bell peppers into uniform 1-inch pieces.

Cut the red onion into thick wedges and leave the garlic cloves whole in their skins.

In a large mixing bowl, combine the zucchini, eggplant, peppers, and onions.

Drizzle with extra virgin olive oil and sprinkle with dried oregano, thyme, salt, and pepper.

Toss everything together with your hands or a large spoon until every piece is evenly coated.

Spread the seasoned vegetables across the two baking sheets in a single layer, ensuring they aren't overcrowded.

Tuck the rosemary sprigs and whole garlic cloves among the vegetables.

Roast in the preheated oven for 15 minutes, then remove and gently toss with a spatula.

Add the cherry tomatoes and Kalamata olives to the trays and roast for another 15-20 minutes until the vegetables are tender and charred at the edges.

Remove the trays from the oven and discard the rosemary sprigs.

Squeeze the roasted garlic out of its skin and mash it back into the vegetables if desired.

While still hot, sprinkle with crumbled feta cheese and drizzle with fresh lemon juice.

Garnish with fresh parsley and serve warm or at room temperature.