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Simplest Roasted Veggies


Sometimes I wish I could pass-over the days of Chol Hamoed. We start off strong, with grand plans and lots of snacks. By the time dinner rolls around, the hanger sets in, and we’re nowhere near home. (It’s that NYC traffic!)


This year, I’m upping my game. I’m planning and prepping. The days of Bissli for dinner are gone. I’m stocking my fridge with the building blocks of meals. New game plan? Unload the car, wash your hands, pull up a chair… because dinner is done!


These veggies can be served with quinoa, salad, grilled chicken, steak, salmon, tuna….or even a bit of savory Greek yogurt! The key is spreading the veggies out among three pans so they don’t steam and turn to mush.


Follow along! @sylviafallas



Line three (real metal) sheet pans with foil and parchment. Spritz with cooking spray. Preheat the oven to 425 degrees Fahrenheit.


Trim the zucchini, squash and onions. Slice into thin rounds and strips. Trim the peppers and chop. Halve or quarter the mushrooms.


Spread veggies evenly on the pans. Drizzle with oil and sprinkle with salt, pepper and garlic. Toss with gloved hands.


Roast, uncovered, about 20–30 minutes, until veggies are soft and slightly charred on the edges. Cool and transfer to containers.