Preheat oven to 400°F (200°C) and line a tray with parchment paper.
Toss zucchini, sweet potato, and beet with olive oil, salt, and pepper.
Roast for 25–30 minutes until tender and golden.
Arrange on a platter, add feta, walnuts, and pomegranate.
Drizzle with balsamic glaze and garnish with parsley.
