Lemon Grove Kanani Hawaiian Sea Salt, fine

Lemony Roasted Zucchini with Mushrooms and Onions

• 2 medium zucchini
• 8 whole mushrooms, cut in half
• 1 medium sweet onion, cut in eighths
• 2 TBS olive oil
• 1 tsp s.a.l.t. sisters Lemon Grove Kanani Hawaiian Sea Salt, fine
• Juice from ½ lemon
• ½ lemon, cut into rounds then half moons

Directions
Preheat oven to 375°.  Cut off the ends of zucchinis, slice each in half crosswise and then into quarters.  Place zucchini, mushrooms, and onion into a large mixing bowl.  Add olive oil, Lemon Kanani Hawaiian Sea Salt, lemon juice and lemon slices, mix with your hands. Set aside for 10-20 minutes.

Line a rimmed baking sheet with aluminum foil.  Place vegetable mixture on the sheet, separating all the vegetables so they do not touch.  Roast for 20-30 minutes.  Serve warm or at room temperature.