Pasta with Roasted Vegetables and Feta

1. Preheat oven to 200°C (400°F). 2. On a large baking sheet, combine chopped zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper. Toss to coat. 3. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized. 4. While vegetables are roasting, cook pasta according to package directions in salted water until al dente. Drain, reserving a little pasta water. 5. In a large bowl, combine the cooked pasta, roasted vegetables, and crumbled feta cheese. Add a splash of reserved pasta water if the mixture seems too dry. Toss gently to combine. 6. Serve warm.