Photo of Roasted mixed vegetables by WW

Roasted mixed vegetables

Total Time
45 min
15 min
30 min
These oven-roasted vegetables pair well with chicken, fish, or steak, or you can chop them up and add them to a pasta, rice, or frittata recipe.


Olive oil cooking spray

4 spray(s)

Red bell pepper

2 medium, cut into thick strips

Green bell pepper

1 medium, cut into thick strips

Uncooked yellow summer squash

1 medium, cut thickly on the diagonal

Uncooked zucchini

1 medium, cut thickly on the diagonal

Red onion

1 medium, cut into large wedges

Canned artichoke hearts, drained

12 oz, halved

Fresh thyme

1 Tbsp, finely chopped

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, 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.
  4. Serving size: about 3/4 cup


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