Roasted Vegetables
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Serve these delicious roasted vegetables with any main dish. Or chop them up and add to pasta and rice recipes.
Ingredients
Olive oil cooking spray
4 spray(s), divided
Black pepper
¼ pinch(es), freshly ground, or to taste
Red bell pepper
2 medium, cut into 8 thick strips
Green bell pepper
1 medium, cut into 8 thick strips
Summer squash
1½ cup(s), cut thickly on the diagonal
Zucchini
1 medium, cut thickly on the diagonal
Red onion
1 medium, cut into large wedges
Canned artichoke hearts without oil
12 oz, drained and halved
Fresh thyme
1 tbsp(s), minced
Table salt
½ tsp(s), or to taste
Instructions
1
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
2
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
3
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.
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