Fill a pot three-fourths full of water and bring to a boil.

Cut sweet potatoes into 1/2-inch-thick wedges, beets into 1/2-inch-thick disks, clean and peel carrots, slice zucchini or eggplant into disks.

Cook vegetables for about two to four minutes in boiling water. Remove and immediately rinse under cold water or drop into a bowl of ice to stop them from cooking further. (Beets should be done separately so they do not bleed color onto the rest of the ingredients.) Set all vegetables aside.

In a large bowl, whisk oil, silan, harissa, and salt until mixture softens a little. Add vegetables (except beets) and coat generously with silan mixture (toss beets and a little sauce separately).

Heat a gas or charcoal grill to medium high or heat a grill pan on the stovetop. Reserve silan mixture and grill vegetables until tender and lightly charred, four to six minutes per side. Adjust heat or move vegetables to the cooler part of the grill as needed to avoid burning. As vegetables are done, return them to the silan mixture and toss to coat.

In a small bowl, whisk non-dairy sour cream with the mashed garlic, za’atar, paprika, lemon zest, juice, and salt.

Spread creamy za’atar mixture on a platter. Place grilled vegetables on top, drizzling with remaining silan sauce. Sprinkle with chopped parsley or mint. Can be served warm or at room temperature.