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Photo of Roasted Vegetables by WW

Roasted Vegetables

0
Point(s)
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

Sweet red pepper(s)

2 medium, cut into 8 thick strips

Green pepper(s)

1 medium, cut into 8 thick strips

Summer squash

1½ cup(s), cut thickly on the diagonal

Uncooked zucchini

1 medium, cut thickly on the diagonal

Uncooked red onion(s)

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.

Notes

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

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