Roasted Vegetables

By Cindy_Wicker

Ingredients

• 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 thyme, fresh, fresh, minced
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, freshly ground, or to taste

Preparation

Step 1

Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.

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.

1 WW PP