1
Cut the asparagus. Slice the summer squash & zucchini into half-moon shapes. Cut the carrots & cauliflower as well.
2
Arrange cauliflower & carrots on one baking sheet. Drizzle olive oil & sprinkle za'atar seasoning & paprika. Toss to combine.
3
On a baking sheet, combine asparagus, zucchini, yellow squash & bell peppers. Drizzle of olive oil & salt, pepper &garlic powder.
4
Place the baking sheet with quick-cooking vegetables on the middle rack & the baking sheet with carrots & cauliflower on the lower rack.
5
Roast the soft vegetables for 15-20 mins, & hard vegetables for 25-40 mins, tossing once half way through.
6
The vegetables should be fork-tender & lightly charred.