Roasted Vegetables (2)

By Cindy_Wicker

Ingredients

• 2 medium sweet red peppers, cut into thick strips
• 1 medium green pepper, cut into 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 fresh thyme, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 450 degrees. 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 vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 - 30 minutes. Yields about 3/4 cup per serving.

1 WW Points Plus