Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Cut broccoli and cauliflower into bite-sized florets; slice the red bell pepper into 1/2-inch strips; peel and slice carrots into 1/4-inch thick diagonal rounds; cut the red onion into wedges about 1/2-inch thick.

Season

In a large bowl, combine the prepared vegetables with 3 tbs extra-virgin olive oil, minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss thoroughly so all pieces are evenly coated.

Roast

Spread the vegetables in a single layer on the prepared baking sheet, giving them a little space so they roast instead of steam. Roast in the preheated oven for 20–25 minutes, tossing once halfway through, until edges are golden and vegetables are tender-crisp. If you prefer softer vegetables, roast an additional 5 minutes.

Finish

Once roasted, remove from oven and let cool for 5 minutes on the sheet. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Herb Lemon Dressing

While the vegetables roast, make the dressing. In a medium bowl whisk together 1 cup Greek yogurt, 2 tbs fresh lemon juice, 1 tbs extra-virgin olive oil, 2 tbs chopped parsley, 1 tbs chopped dill, 1 tsp honey or maple syrup, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth and emulsified. Taste and adjust acid (more lemon) or sweetness if desired.

If you prefer a thinner dressing, whisk in 1–2 tbs water or additional lemon juice to reach the desired consistency. Chill briefly or leave at room temperature until ready to serve.

Garnish and Assembly

Toast pine nuts or almonds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool so they don’t continue browning in the hot pan.

Arrange 2 cups of microgreens or baby arugula on a large platter (optional) or divide among 4 plates. Spoon the roasted vegetables over the greens.

Drizzle half to two-thirds of the herb lemon dressing over the warm roasted vegetables so it slightly warms and melds with them. Toss gently to coat if plating in a bowl.

Sprinkle toasted nuts and 1 tsp fresh lemon zest evenly over the vegetables. Crumble 1/2 cup feta over the top if using.

Serve immediately with the remaining dressing on the side. Leftover roasted vegetables keep in the refrigerator for up to 3 days and are great cold or gently reheated.