Vinaigrette

1. Combine the lemon juice, mustard, garlic, thyme, Zataar if using, salt, and pepper in a large bowl.
2. Slowly whisk in the olive oil.
3. Set aside. You might have extra depending on the amount of vegetables you are roasting. It will keep in the fridge and can be used as a salad dressing.

Vegetables

1. Bring a large pot of water to boil over high heat.
2. Add 1 teaspoon of salt and vegetables individually by type, return to boil, and cook until vegetables are crisp-tender.
3. Depending on the variety of vegetables you decide to use you may wish to have two pots of boiling water. You can use one pot for green vegetables and another pot for vegetables such as carrots, followed by darker vegetables like beets. If the water has turned color, discard and start again before blanching additional vegetables.
4. Meanwhile, fill a large bowl with ice water. Gently remove the vegetables with a slotted spoon or tongs and transfer to the ice water. When pieces no longer feel warm to the touch, remove vegetables from water and drain/dry on a sheet pan lined with paper towels. If not roasting pack in ziplock bags and refrigerate until ready to use, up to 3 days.
5. If roasting arrange vegetables in sections by type on a metal baking dish, paella pan or sheet pan lightly coated with olive oil. Vegetables can be left out an hour or so prior to roasting.
6. Preheat the oven to 375° F.
7. Drizzle the vegetables with the Vinaigrette(reserving some for later), roast for 20-25 minutes.
8. Remove from the oven and drizzle with remaining vinaigrette, top with fresh herb springs. If using a pretty paella pan serve from the pan, if not transfer to a platter and serve family style.