1
Cut asparagus, slice yellow summer squash & zucchini into half-moon shapes. Slice bell peppers into thin strips. Cut carrot & cauliflower as well.
2
Arrange cauliflower & carrots on 1 baking sheet. Drizzle olive oil & sprinkle za'atar seasoning & paprika. & toss.
3
Combine asparagus, zucchini, yellow squash & bell peppers. Drizzle olive oil & sprinkle salt, pepper & garlic powder. & toss.
4
Place the baking sheet with quick-cooking vegetables on the middle rack & the baking sheet with carrots on the lower rack.
5
Roast the soft vegetables for 15-20 mins & hard vegetables for 25-40 mins. The vegetables should be fork-tender & lightly charred.