Greek Style Vegetable Casserole

Ingredients

• 1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters
• 1 small red onion, cut into 1/2-inch wedges
• 4 tablespoons olive oil, divided
• Kosher salt
• 1 pound Yukon Gold potatoes, cut into 1-inch wedges
• 1 /2 pound green beans, trimmed
• 1 14-ounce can peeled whole tomatoes, cut into quarters, juices reserved
• 4 garlic cloves, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon dried oregano
• 2 tablespoon chopped fresh dill
• 1 /4 cup crumbled feta

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