Cut all vegetables into similar-sized pieces (roughly ¾-1 inch) to ensure even cooking and prevent some pieces from burning while others remain undercooked.

Pat vegetables completely dry with paper towels before tossing with olive oil; excess moisture creates steam and prevents the golden caramelization you're after.

Add denser vegetables like beets and cauliflower first (5 minutes), then add softer vegetables like zucchini and mushrooms halfway through to achieve perfect doneness across all ingredients.

Arrange vegetables in a single layer with space between pieces; overcrowding traps steam and results in steamed rather than roasted vegetables with lackluster color.

Toss vegetables with za'atar and oil before cooking, then finish with a light sprinkle of za'atar after air frying to intensify the spice flavor without burning the delicate spice blend.