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You’ll need a food processor for the whipped feta.
Heat the oven to 220C (200C fan)/425F/gas 7 and line two large rectangular baking trays with (ideally reusable) baking paper.
Put the courgettes and onion in a bowl, break in a third of the feta in small pieces, and add three tablespoons of oil, a teaspoon of za’atar and a half-teaspoon of salt.
Tip out on to one of the lined trays, making sure all the vegetables have enough legroom.
Put the chopped aubergine in the now-empty bowl and add two tablespoons of oil, another teaspoon of za’atar and a quarter-teaspoon of salt.
Tip out on to the second tray, and save the bowl for later.
Roast both trays of vegetables for 30 minutes, until tender and golden in spots.
Meanwhile, put the remaining 200g feta in a food processor with the yoghurt and three tablespoons of oil, then add the lemon zest, half a tablespoon of lemon juice and a quarter-teaspoon of salt, and blitz until smooth.
Spread the whipped feta on to a platter big enough to hold all the vegetables.
When the vegetables are out of the oven, tip them all, cooking juices included, back into the reserved bowl, stir through the butter beans and mint, and season with a little freshly ground black pepper.
Check for seasoning and oil, adding both to taste, then tip on top of the whipped feta and serve.