Roasted Vegetable Salad

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2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice

2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice

2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice

2 cups diced onion

1/2 cup olive oil

3 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley 

1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped garlic

8 ounces goat's milk feta, crumbled (about 2 cups)