Roasted Vegetables (1 pt)

By Kathy_S

Serve with any main dish or chop them up and add to pasta and rice recipes.

Ingredients

• 2 medium sweet red peppers, cut into 8 thick trips
• 1 medium green pepper, cut into 8 thick strips
• 1 medium summer squash, cut thickly on diagonal
• 1 medium zucchini, cut thickly on diagonal
• 1 meium red onion, cut into large wedges
• 12 oz canned artichoke hearts, without oil, drained and halved
• 1 tbsp fresh thuyme, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 450 f. Coat baking sheet with cooking spray. Arrange vegetables on the baking sheet. spray with cooking spray and sprinkle with spices.

Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes.

Each serving is about 3/4 cup.