One Tray Ratatouille

• 1 eggplant, cut into wedges
• 1 red capsicum (bell pepper), thinly sliced
• 3 cloves garlic, thinly sliced
• 5 roma tomatoes, halved
• 1 zucchini, cut into 0.5cm thick rounds
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 400 g tin cannellini beans, drained
• 75 g Greek feta, crumbled
• 0.5 cup fresh oregano leaves