Pre-heat oven to 475° and line two baking sheets with parchment paper.
Arrange vegetables and garlic on prepared baking sheets, drizzle with two tablespoons olive oil and sprinkle with one teaspoon salt. Roast vegetables for 20 minutes turning them half way through roasting.
Remove from the oven and let cool.
Add olive oil, apple cider vinegar, remaining one teaspoon salt, and chili flakes into a measuring cup and whisk.
Divide vegetables, oregano and feta into mason jars top with marinade. Seal and refrigerate for up to a week.
Roasted tomato and garlic mayo:
Pre-heat oven to 475° and line a baking sheet with parchment paper.
Measure out the olive oil and reserve one cup for later. Place the tomatoes on the prepared baking sheet along with the garlic cloves. Drizzles with 1/4 cup of olive oil and one teaspoon of salt. Place in the oven and roast for 40 minutes. Remove from the oven and let cool slightly. Once the tomatoes are cool enough to handle carefully remove the skins.
Place roasted tomatoes and garlic into a food processor along with one teaspoon salt, lemon juice, egg yolk, vinegar and dijon. Blitz for a few seconds to combine. With the food processor running, slowly drizzle in remaining one cup of olive oil.
Cover and refrigerate for up to a week.
Spicy sweet nuts:
Pre-heat oven to 350° and line a baking sheet with parchment paper.
In a large mixing bowl whisk together maple syrup, olive oil, paprika, cayenne, salt and pepper. Add mixed nuts and toss to coat.
Arrange on prepared baking sheet and bake for 20 minutes.
Store in an air tight container for up to two weeks.
