Ingredients:

  • 2 medium zucchini, sliced into 1/2 inch half-moons (approx. 1 lb / 450g)
  • 2 medium yellow squash, sliced into 1/2 inch half-moons (approx. 1 lb / 450g)
  • 1 large red onion, cut into 1-inch chunks (approx. 8 oz / 225g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform 1/2 inch half-moons and cut the red onion into 1-inch chunks.
  3. In an extra-large mixing bowl, toss the prepared vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is evenly coated.
  4. Spread the vegetables across the baking sheet in a single layer. Use multiple pans if necessary to avoid crowding.
  5. Roast for 18–22 minutes, or until the onions are charred at the edges and the squash has developed deep golden-brown spots.