Preheat the oven to 400 degrees F.
Spread the chopped vegetables over two large baking sheets. Drizzle with olive oil, sprinkle with sea salt, and any other seasonings you like such as dried herbs, chili powder, garlic powder, etc.
Roast vegetables for 30 minutes, stirring half-way through, or until they have reached desired doneness.
Place chopped kale in a large mixing or serving bowl. Transfer the roasted vegetables to the mixing bowl with the kale - the heat from the roasted vegetables and rice will help wilt the kale.
Pour the olive oil and balsamic vinegar over the rice and veggies, and sprinkle with sea salt, feta, and sliced almonds. Gently stir everything together. Serve alongside your favorite main dish.