Roasted Mixed Vegetables
1
Points®
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)
Red bell pepper(s)
2 medium
Green bell pepper(s)
1 medium
Raw yellow summer squash
1 medium
Uncooked zucchini
1 medium
Uncooked red onion(s)
1 medium
Canned artichoke hearts, drained
12 oz
Fresh thyme
1 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
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. Yields about 3/4 cup per serving.
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