Preheat oven to 475 with the roasting pan in the oven.
Chop vegetables and add to preheated pan. Toss with ⅔rds of the olive oil. Sprinkle with salt. Roast for 30 minutes, tossing halfway through.
Place arugula into large bowl. Once vegetables are done, let sit for 3 minutes and then place directly onto bed of arugula. Add red wine vinegar, lemon juice, oregano and salt and toss until arugula is fully wilted. Salt to taste and add feta. Mix and serve.
Be careful not to over toss. The vegetables will break down. Add steamed shrimp for additional protein.