Preheat your oven to 425F.
Peel and cube the eggplant.
Salt the cubes of eggplant on all sides, and allow the eggplant cubes to drain on paper towels for 15 minutes while you prepare your two roasting trays.
For the first roasting tray, combine the sliced zucchini, summer squash, and red onion in a large mixing bowl with some olive oil, Kosher salt, red pepper flakes, and dried oregano.
Add these vegetables to the first roasting tray, and spread them out so they have space between them.
*We are using two roasting trays here to give the vegetables enough space so they aren’t crowded together while they cook in the oven. If the vegetables are touching each other, they will steam, and will have a harder time taking on color in the oven.
For the second roasting tray, toss the salted eggplant in a bit of olive oil and set aside.
*The asparagus and Feta cheese are added to the sheet tray with the eggplant during the final 10 minutes of cooking, after the eggplant on the second roasting tray has cooked for about 12 minutes.
Add the two sheet trays with vegetables to the oven, and bake at 425F for 12 minutes.
After twelve minutes of roasting, remove the first sheet tray with the zucchini, squash, and red onion from the oven, and set the vegetables aside while the second set of vegetables finish cooking.
Toss the asparagus lightly in olive oil.
Add the asparagus and Feta cheese to the second sheet tray with the eggplant that is still cooking in the oven.
Continue to bake the second sheet tray for another 10 minutes, or until the asparagus is just barely fully cooked.
While the second sheet tray is finishing baking, prepare your fresh herbs and set them aside.
When the second sheet tray is done baking, remove it from the oven.
Arrange the medley of vegetables and Feta cheese on a large serving platter.
Garnish the vegetable and Feta platter with some lemon zest and freshly-squeezed lemon juice.
Season the vegetables and Feta with a sprinkling of Kosher salt and a few grinds of black pepper.
Add the fresh basil, fresh mint, fresh chives, and fresh dill.
Serve while the vegetables are still slightly warm.