Preheat oven to 425°F. Place sliced bell peppers on a large sheet pan, drizzle with 1 tbsp olive oil, and sprinkle with salt. Mix harissa paste with 1 tbsp olive oil, lemon juice, and garlic powder to create a sauce. Toss the meatballs in half of the harissa sauce and arrange on the sheet pan in the center. Bake for 15-20 minutes.

Add sliced zucchini to the sheet pan with extra olive oil and salt. Roast for another 10 minutes, then broil for 5 minutes for extra browning.

In a food processor, blend feta cheese, cream cheese, garlic, and lemon juice until smooth and creamy to make the whipped feta dip.

Serve the meatballs and roasted vegetables with a dollop of hummus, your whipped feta, pita wedges, olives, and lemon wedges.