Begin by preheating your oven to 400°F (200°C) so it reaches the correct temperature before the vegetables go in. Roasting at a high temperature helps the vegetables develop lightly crisp edges while staying tender inside. While the oven is heating, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prepare the vegetables by washing them thoroughly under running water and drying them with a clean kitchen towel. Place them on a cutting board and cut the zucchini into thick half-moon slices, chop the bell peppers into bite-sized chunks, divide the broccoli into small florets, and slice the onion into wedges or thick strips. Try to keep the vegetable pieces roughly the same size so they cook evenly in the oven.

Transfer all the chopped vegetables into a large mixing bowl. Add the olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Using a spoon or your hands, gently toss everything together until the vegetables are evenly coated with the oil and seasoning mixture. This step ensures every piece gets the same flavor while roasting.

Pour the seasoned vegetables onto the prepared baking sheet and spread them out into a single even layer. Make sure the vegetables are not crowded on top of each other. Giving them space allows hot air to circulate around each piece so they roast properly rather than steam.

Place the baking sheet in the preheated oven and roast the vegetables for 20 to 25 minutes. About halfway through the cooking time, carefully remove the tray and stir or flip the vegetables with a spatula so they cook evenly on all sides. Continue roasting until the vegetables are tender and the edges begin to turn lightly golden.

Once the vegetables are fully roasted, remove the baking sheet from the oven and immediately sprinkle the crumbled feta cheese evenly over the hot vegetables. The warmth from the roasted vegetables will soften the feta slightly, allowing it to melt just enough to coat the vegetables with creamy flavor.

Sprinkle pumpkin seeds evenly across the top of the roasted vegetables and feta. These seeds add a satisfying crunchy texture that contrasts beautifully with the tender roasted vegetables and creamy cheese.

Transfer the finished vegetables to a serving dish and serve them warm while the feta is slightly soft and the vegetables are at their most flavorful. This dish pairs wonderfully with grilled meats, fish, or as a hearty low-carb vegetable side on its own.