Cut the zucchini in half lengthwise and then cut each half diagonally, on the bias, into about 1-inch thick pieces.
Cut the carrots in half lengthwise. Then cut each half diagonally, on the bias, into about ½-inch thick pieces.
Add the zucchini and carrots to two separate baking sheets respectively. Drizzle with olive oil and season with the garlic powder, herbs de Provence, salt and pepper. Roast in the oven for 18-22 minutes until the vegetables are tender crisp. Remove and cool.
Store the cooled vegetables in a large covered container, in the refrigerator for up to 2 days before serving.
About an hour before serving. Remove the vegetables from the fridge. Stir in the champagne vinegar, dill and half the feta cheese. Drizzle with a little more olive oil. Taste and adjust seasoning accordingly.
Transfer to a serving platter. Garnish with the remaining feta cheese.
