Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 2 medium yellow summer squash (approx. 1 lb / 450g)
  • 1 small yellow onion (approx. 4 oz / 115g), sliced into wedges
  • 2 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Wash and dry the zucchini and squash thoroughly. Slice each vegetable lengthwise into quarters, then cut those quarters into 3-inch spears. Slice the onion into thick wedges.
  3. In a large mixing bowl, combine the zucchini, squash, and onions.
  4. Drizzle the vegetables with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss with your hands or tongs until every surface is lightly coated.
  5. Line a large rimmed baking sheet with parchment paper and spread the vegetables in a single layer, ensuring they do not touch.
  6. Roast for 18–22 minutes, flipping the vegetables halfway through.
  7. Remove from the oven when the edges are mahogany-colored and the centers are tender but not collapsing.