Photo of Roasted Vegetables by WW

Roasted Vegetables

PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Serve these delicious roasted vegetables with any main dish. Or chop them up and add to pasta and rice recipes.


Olive oil cooking spray

4 spray(s), divided

Black pepper

¼ pinch, 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


  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.


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