How to Perfectly Roast Vegetables

large sweet onion, sliced

to 6 cloves garlic, kept whole or sliced

medium red bell peppers, cut into large dice

small red cabbage, cut into 1½ inch strips and separated

large beets, peeled and cut into 1½ inch cubes

medium carrots, sliced into 1 to 1½ inch slices

small butternut squash, cut into 1 to 1½ inch cubes

to 12 ounces baby bella mushrooms, wiped clean and sliced in half or sliced thickly

small zucchini, cut into 1 inch slices

approximately ¼ cup olive oil

kosher salt

freshly ground black pepper