Preheat the oven to 425°F and line a large sheet pan with parchment paper. Pat all the beans dry with paper towels and combine them in a large bowl with the bell peppers, zucchini, red onion, and cherry tomatoes.

Drizzle with olive oil and toss with garlic, oregano, thyme, cumin, salt, and pepper. Spread the mixture evenly on the sheet pan, ensuring the beans and vegetables are in a single layer as much as possible.

Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the beans are slightly crispy on the outside.

Remove from the oven and drizzle with lemon juice. Sprinkle with fresh parsley and capers before serving. This hearty, nutritious meal showcases how satisfying plant-based Mediterranean cooking can be.