Preheat over to 450 degrees.
Julienne squash (or use a spiralizer and then cut into 2-3 inch pieces.)
Cut tomatoes in half and toss together with squash and garlic into a large bowl. Toss with 1 T olive oil, oregano and salt and pepper to taste. Place all veggies on large roasting pan (on foil or lightly greased) and bake for 10 minutes.
Remove from oven and let cool.
Toss with Kalamata olives, juice of lemon and lemon zest. Top with feta cheese and serve.
This can be served hot or cold. I loved it chilled as a salad and added a little extra red wine vinegar before serving.