01 - Set the oven to 425°F. Prepare a large baking sheet by lining it with parchment paper.
02 - Combine diced zucchini, red and yellow bell peppers, chopped red onion, and diced eggplant in a bowl. Add olive oil, salt, and black pepper and toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Remove and let cool slightly.
04 - Place couscous in a heatproof bowl. Pour boiling water over it, then add salt and olive oil. Cover and let sit for 5 minutes before fluffing with a fork.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
06 - In a large bowl, mix cooked couscous, roasted vegetables, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
07 - Pour the dressing over the salad and toss gently to incorporate. Serve warm, at room temperature, or chilled according to preference.