Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.

Place red pepper rings on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 10 minutes. Remove from oven and drizzle with maple syrup. Set aside.

Lay each vegetable in a different part of a second baking sheet in a single layer. Toss with olive oil, salt, and pepper. Add sesame seeds to the green beans, sumac to the carrots, and garlic and smoked paprika to the corn, mixing each separately. Bake for 25 minutes, mixing halfway through.

Remove corn and green beans from the oven and place separately in two small bowls. Bake the carrots for another 10–15 minutes, or until they’re slightly charred. Remove from oven and allow to cool to room temperature.

Combine all ingredients in a bowl. Taste and adjust seasoning, if desired.

Line an oval or round platter with lettuce. Place clusters of roasted green beans, carrots, and corn strategically on the platter. Fill in the gaps with feta cheese. Drizzle with dressing or serve dressing on the side.

Garnish with roasted red pepper rings. Sprinkle with pumpkin seeds, if desired.