Place the broccolini, cauliflower, squash, and mushrooms in a large bowl. Pour the melted coconut oil over top, and stir until all of the vegetables are coated. Sprinkle with thyme and salt and stir once again.
Cook for 20-25 minutes, until vegetables are lightly browned and fork-tender.
Sprinkle with lemon juice and serve warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/quick-roasted-vegetables/