FOR THE VEGETABLES:

• 1 medium lemon zest and 3 to 4 tablespoons juice, divided
• 1 ½ tablespoons extra-virgin olive oil
• 3 cloves garlic minced (about 1 tablespoon)
• 1 teaspoon kosher salt plus additional for serving
• ¼ teaspoon ground black pepper plus additional serving
• 1 teaspoon dried oregano
• 12 to 14 ounces quartered artichoke hearts (canned or jarred), drained and patted dry
• 1 pint grape tomatoes left whole
• ¼ cup kalamata olives pitted and coarsely chopped
• 1 red onion cut into ½-inch slices
• 1 medium zucchini

FOR THE SHRIMP:

• 1 tablespoon freshly squeezed lemon juice from the same lemon above
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher salt
• 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
• ½ cup crumbled Feta cheese
• 2 tablespoons chopped fresh parsley
• Prepared lemon rice or brown rice or toasted baguette slices for serving