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Preheat the oven to 350 degrees F.
In a food processor add garlic with salt, paprika, and cumin, blitz on high until it forms a fairly uniform paste, scrape down sides if necessary and repeat.
Add herbs and blitz again on high for 10 seconds. Then mix in lemon juice, crushed tomatoes and olive oil. Season with salt to taste.
Prepare your vegetables for the casserole: Slice both the red potatoes and zucchini, into ½-inch thick rounds. Core and deseed the pepper and cut in to 1 ½” squares. Chop the celery in to 1 ½” pieces.
Put potatoes, zucchini, bell peppers and celery in a bowl and pour over the sauce, tossing to combine. Transfer to a either a lightly greased large, shallow baking dish or disposable foil tray; intersperse tomatoes among the vegetable mixture. Sprinkle the feta cheese over the top, cover with foil and bake for 35 minutes at 350 degrees. Remove foil and bake 20 minutes more or until vegetables are tender.