Roasted Vegetables

Points Value: 0 Servings: 8

Roasted Vegetables

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4 spray(s) olive oil cooking spray

  • 2 medium sweet red peppers cut into 8 thick strips

  • 1 medium green pepper cut into 8 thick strips

  • 1 medium summer squash cut thickly on the diagonal

  • 1 medium zucchini cut thickly on the diagonal

  • 1 medium red onion cut into large wedges

  • 12 oz canned artichoke hearts without oil drained and halved

  • 1 Tbsp thyme, fresh, minced

  • ½ tsp salt

  • ¼ tsp pepper

Directions

Preheat oven to 450. 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 pepper Roast until vetetables are tender and golden brown, shaking pan once or twice during cooking about 25 to 30 minutes. If you like your vegetables well done, broil them on high for 1-2 minutes at the end of cooking


Nutrition

Facebook Conversations