Roasted Zucchini, Onion, and Peppers

2 large zucchini, sliced into 1-inch rounds
1 red or yellow bell pepper, cut into 1-inch squares
1/2 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper



Preheat oven to 475 degrees. Combine vegetables on a large bowl; drizzle with olive oil, and season with salt and pepper.



Toss to coat. Place vegetables on a large rimmed baking sheet.



Roast until vegetables are tender and browned in spots, 30 to 35 minutes.