Roasted Mixed Vegetables
- Total Time
Serve these delicious roasted vegetables with any main dish. Or chop them up and add to pasta and rice recipes.
olive oil cooking spray4 spray(s), divided
sweet red pepper(s)2 medium, cut into thick strips
green pepper(s)1 medium, cut into thick strips
yellow summer squash1 medium, cut thickly on the diagonal
uncooked zucchini1 medium, cut thickly on the diagonal
uncooked red onion(s)1 medium, cut into large wedges
canned artichoke hearts without oil12 oz, drained and halved
fresh thyme1 Tbsp, minced
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
- 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.