Preheat the oven to 250°C. Slice the onion and pointed peppers into half rings, and cut the zucchini into thin slices.

Mix the pointed pepper, onion, pumpkin, zucchini, and oil well together and spread the mixture on a baking sheet lined with parchment paper.

Bake for about 20 minutes and toss occasionally until everything is well roasted.

Let the vegetables cool down for a bit.

Spread the salad mix over a dish.

Distribute the roasted vegetables and the drained lentils over the mix.

Top with the crumbled feta.

Serve immediately. Delicious with a little balsamic syrup.