Roasted mixed vegetables
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
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
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.
4
Serving size: about 3/4 cup
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