Roasted summer squash and zucchini

From the blog Eating Bird Food

INGREDIENTS (half amounts are in parentheses):

2 small/med yellow summer squash (1 squash)

2 small/med zucchini (1 zucchini)

1/2 cup red onion (1/4 cup)

1 Tbl olive oil or avocado oil (1-1/2 tsp)

2 cloves garlic (1 clove)

sea salt

pepper

PREPARATION

1. Oven to 425; put foil on rimmed cookie sheet.

2. Chop the squash and zucchini into 1/2" pieces. Put pieces in large bowl.

3. Roughly chop the red onion; mince the garlic and add to the bowl.

4. Add the oil, any salt and pepper, and toss.

5. Spread the veggies onto the prepared cookie sheet; roast for 30 minutes, tossing halfway through.