Roasted Vegetables

Prep Time
15 min
Cook Time
30 min
Recipe Details
  • 4 spray(s) olive oil cooking spray, divided
  • 2 medium sweet red pepper(s), cut into 8 thick strips*
  • 1 medium green pepper(s), cut into 8 thick strips
  • 1 medium yellow summer squash, cut thickly on the diagonal
  • 1 medium uncooked zucchini, cut thickly on the diagonal
  • 1 medium uncooked red onion(s), cut into large wedges
  • 12 oz canned artichoke hearts without oil, drained and halved
  • 1 Tbsp fresh thyme, minced
  • 1/2 tsp table salt, or to taste
  • 1/4 tsp black pepper, 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.
If you like your vegetables well-done, broil them on high for 1 to 2 minutes at the end of cooking.

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