Preheat the oven to 450 degrees.

For the vegetables: In a large bowl, add olive oil, salt, pepper, garlic, oregano and mix well. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices about 10 to 12 minutes.

For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, salt, pepper, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat.

Remove the baking sheet from the oven and gently toss the vegetables. Add the shrimp. Evenly spread out the shrimp and vegetables. Roast until the shrimp is pink and opaque, 6 to 8 minutes.

Transfer to a serving bowl and sprinkle with the crumbled feta and fresh oregano.