Photo of Roasted Mixed Vegetables by WW

Roasted Mixed Vegetables

Total Time
45 min
15 min
30 min
Serve these delicious oven-roasted vegetables with any main dish. They pair well with chicken, fish, or steak, or you can chop them up and add to any pasta and rice recipe. We call for red and green peppers, summer squash, zucchini, red onions, and canned artichoke hearts, sprinkled with fresh thyme, salt, and pepper, but feel free to add or eliminate whatever vegetables or herbs you love or have on hand. The possibilities are truly endless for this savory, easy-to-make side dish. 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.


Olive oil cooking spray

4 spray(s), divided

Red bell pepper(s)

2 medium, cut into thick strips

Green bell pepper(s)

1 medium, cut into thick strips

Raw yellow summer squash

1 medium, cut thickly on the diagonal

Uncooked zucchini

1 medium, cut thickly on the diagonal

Red onion(s)

1 medium, cut into large wedges

Canned artichoke hearts without oil

12 oz, drained and halved

Fresh thyme

1 Tbsp, minced

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. Yields about 3/4 cup per serving.