Roasted Vegetables

By Venzie

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 zucchini, cut thickly on the diagonal
• 1 medium red onion(s), cut into large wedges
• 12 oz canned artichoke hearts, without oil, drained and halved
• 1 tablespoon fresh thyme, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from weightwatchers.com

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.