Roasted Greek Salad

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1/3 cup olive oil

1 tablespoon fresh oregano, chopped 

1/2 teaspoon kosher salt 

1/8 teaspoon freshly ground black pepper 

2 cloves garlic, minced 

2 cups cherry tomatoes 

2 red bell peppers, cut into chunks 

Two 7-ounce blocks feta, cubed 

3 lemons, halved 

2 English cucumbers, seeded 

1 cup Kalamata olives 

1 small red onion, sliced thinly 

1 bunch fresh dill