Oven Roasted Vegetables

Step 1

Preheat the oven to 425°F.

Step 2

To prepare the vegetables, trim the ends of asparagus and cut into bite-size pieces. Trim the ends of yellow summer squash and zucchini and slice into half-moon shapes. Core the bell peppers and slice into thin strips. Peel carrots and cut them into ½-inch thick slices, slightly diagonally. Cut cauliflower into bite-size pieces.

Step 3

To roast the veggies, arrange cauliflower and carrots on one baking sheet. Drizzle 2 tablespoons of olive oil and sprinkle za'atar seasoning and paprika. Toss to combine and make sure the vegetables are all in one layer.

Step 4

On another baking sheet, combine asparagus, zucchini, yellow squash and bell peppers. Drizzle the remaining 2 tablespoons of olive oil and sprinkle salt, pepper and garlic powder. Toss to combine and make sure the vegetables are all in one layer.

Step 5

Place the baking sheet with quick-cooking vegetables on the middle rack, and the baking sheet with carrots and cauliflower on the lower rack.

Step 6

Roast the soft vegetables for 15-20 minutes, and hard vegetables for about 25-40 minutes, tossing once half way through. After removing the soft vegetables, transfer the hard vegetables to the middle rack to finish cooking.

Step 7

The vegetables should be fork-tender, and lightly charred.