Big Grilled Veggie Salad

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8 ounces small cremini mushrooms, stems trimmed, halved

1 medium zucchini, cut into 1/2-inch-thick half-moons 

1 medium squash, cut into 1/2-inch-thick half-moons 

1 orange bell pepper cut into 1/2-inch chunks 

1 green bell pepper, cut into 1-inch chunks 

1 small red onion, halved, then cut into sixths 

1 tablespoon Italian seasoning 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1/2 to 1 teaspoon crushed red pepper flakes, or to taste

1/4 cup plus 3 tablespoons olive oil

2 lemons, zested and juiced 

6 ounces crumbled feta 

1/4 cup fresh oregano

1/4 cup fresh mint

1/4 cup fresh parsley