Roasted Mixed Vegetables
0
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
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.
Ingredients
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