Roasted Vegetables

By glomcrae

Weight Watchers

Ingredients

• 4 sprays olive oil cooking spray, divided
• 2 medium sweet red pepper(s), seeded and quartered
• 1 medium green pepper(s), seeded and quartered
• 1 medium summer squash, halved lengthwise
• 1 medium zucchini, halved lengthwise
• 1 cup red onion(s), sliced
• 12 oz canned artichoke hearts, without oil, drained
• 1 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground

Details

Servings 8

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, flesh side up, and coat vegetables 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 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.