Preheat oven to 175°C / 350°F.
Cut all vegetables into 5 cm pieces.
Add all the ingredients except the olives and feta to a baking dish. Toss and mix to combine. Pour in 125 ml (½ cup) of water from the side. Cover with aluminum foil.
Bake for about 1 hour until the potatoes are soft.
Raise the temperature to 200°C / 390°F.
Uncover and roast for 15 minutes.
Stir the potatoes, then toss the feta and olives on top.
Roast for a final 15 minutes.
Rest for 20 minutes inside the oven before serving.
