Roasted spring vegetables - mostly Brassica. Cauliflower, broccoli, Napa cabbage, watermelon radishes, Brussels sprouts, fennel bulb, garlic. Olive oil, sea salt, Za'atar. Roast st 450 degrees, sprinkle a heavy dose of Za'atar after veggies have started to soften. Roast until slightly charred. Season with more sea salt and pepper after tasting.