*As seen in our Botanica at Home: Za'atar video!*Roasting in vinaigrette ensures that your vegetables emerge from the oven perfectly seasoned. In this case; they're savory; spiced; acidic and a touch sweet -- delicious! We love roasting radishes until they're a touch caramelized; and softened but still with a bite. Cauliflower; carrots; beets; broccolini and asparagus would all work in this context; too.

To make the vinaigrette: Add everything except the olive oil to a bowl and stir well; then whisk in the olive oil. The dressing should taste bright and zippy with a gentle sweetness; without being too tangy from vinegar. Add more olive oil to balance if need be; and more za’atar if the flavor isn’t jumping out. This recipe makes more vinaigrette than you'll need for this dish; but it lasts for weeks in the fridge! To roast the radishes: Preheat oven to 400F. Toss the radishes* with the vinaigrette; spread in a single layer on a roasting pan; and roast until slightly caramelized and softened -- about 15 minutes; depending on size.To finish the dish: Stir the grated garlic into the yogurt and season with salt. Spread across the bottom of your serving dish and mound the roasted radishes on top. Garnish with a shower of mint and dill.*Cut your radishes into bite-sized pieces -- for breakfast or easter egg radishes; this usually means halved. For watermelon or large purple radishes; cutting into sixths (in wedges) or into cubes might be best!