Za’atar-Roasted Vegetables

I have gotten in the habit of keeping a covered container of these roasted veggies in the fridge, and they never go to waste. We serve them at room temperature as an instant side dish, tuck them into sandwiches, and dice them into grain salads. You can adapt this basic method to any seasonal vegetables you have on hand, from wedges of cabbage and sliced leeks to tender summer squashes and quartered radishes.