Preheat your oven to 400°F (200°C) and line a large baking tray with parchment paper.
Place the vegetables on the prepared baking tray. Drizzle with olive oil, sprinkle with salt and cracked black pepper, and toss to coat evenly.
Roast the vegetables for 25–30 minutes, flipping halfway through.
Arrange the roasted vegetables on a large serving platter.
Crumble feta cheese evenly over the top, followed by toasted walnuts.
Scatter pomegranate arils generously.
Drizzle lightly with balsamic glaze and sprinkle fresh parsley on top.
