Step 1

Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed. Add a little more olive oil if needed for smooth texture. (Can be made up to 3 days in advance, stored in the fridge):

Step 2

Roast Veggies: Cut all the vegetables so they are roughly the same size, this will make sure they cook evenly and all at the same time.

Step 3

Preheat Oven to 425 degrees and coat a large baking sheet with nonstick cooking spray. Add the vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar. Toss to combine.

Step 4

Roast for about 20 minutes, tossing the veggies half way through cooking, until tender.

Step 5

Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16x10). Top with roasted vegetables. Garnish with fresh parsley, if desired.