Ingredients

• 4 sprays olive oil cooking spray, divided
• 2 medium sweet red pepper(s), cut into 8 thick strips
• 1 medium green pepper(s), cut into 8 thick strips
• 1 medium summer squash, cut thickly on the diagonal
• 1 medium zucchini, cut thickly on the diagonal
• 1 medium red onion(s), cut into large wedges
• 12 oz canned artichoke hearts, without oil, drained and halved
• 1 Tbsp thyme, fresh, minced
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, freshly ground, or to taste

Instructions

• Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.



• Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.



• Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.



• Notes: If you like your vegetables well-done, broil them on high for 1 to 2 minutes at the end of cooking.