Roasted Vegetables

So I got the idea for this recipe from The Pioneer Woman. I made her Roasted Vegetable Minestrone soup once and I remember having to roast veggies for the soup. So I thought why not roast the veggies and use them as a side dish…So I took

1 Zucchini, Halved, Cut Into Strips, Then Cubed

1 whole Summer Squash, Halved, Cut Into Strips, Then Cubed

16 ounces, weight White Mushrooms, Stems Removed And Quartered

2-3 gloves of garlic, Diced

2 Tablespoons Olive Oil

Kosher Salt To Taste, I also added in seasoning salt and Black Pepper to taste as well

1 whole Medium Onion, Diced

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Preheat oven to 500 degrees.

Toss Mushroom and Seasoning Salt and salt in a bowl
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then add zucchini, squash,
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Onion,
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Garlic, with olive oil and a sprinkling of more kosher salt, and seasoning salt and pepper
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Arrange onto one sheet pan
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside and then serve.

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