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):

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.

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.

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

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.