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
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.