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Photo of Roasted summer vegetables by WW

Roasted summer vegetables

0
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Use these vegetables as the base of pureed sauces or soups, chopped in pasta recipes or egg dishes, or layered on sandwiches or burgers.

Ingredients

Olive oil cooking spray

6 spray(s)

Cherry tomatoes

2 cup(s)

Uncooked zucchini

1 large, cut into long thick strips

Red bell pepper

1 medium, cored and cut into thick strips

Heirloom tomato

1 medium, cut into thick slices

Kosher salt

½ tsp, or to taste

Red pepper flakes

⅛ tsp, or to taste

Instructions

  1. Preheat oven to 425°F. Coat a large sheet pan with cooking spray.
  2. Place vegetables in an even layer on prepared pan, coat with cooking spray, and sprinkle with kosher salt and red pepper flakes to taste. Roast until browned in spots, flipping and tossing once halfway through, about 30 minutes.
  3. Serving size: 1/4 of vegetables

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