Preheat the oven to 425°F (220°C).

In a mixing bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, salt, and pepper, and toss to coat.

Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large bowl, combine the cooked pasta, roasted vegetables, feta cheese, basil, parsley, and lemon juice. Toss gently to combine.

Serve warm, garnished with additional feta and herbs if desired.