Roasted Vegetables

Roasted Vegetables (Thank you Dawn G. - Lonza)

PointsPlus™ Value: 1

Servings: 8

Preparation Time: 15 min

Cooking Time: 30 min

Level of Difficulty: Easy

Serve these delicious roasted vegetables with any main dish. Or chop them up and add to pasta and rice recipes.

Ingredients

4 spray(s) Cooking spray, olive oil, divided

2 medium Peppers, sweet, red, raw, cut into 8 thick strips

1 medium Pepper, green, cut into 8 thick strips

1 medium Yellow summer squash, cut thickly on the diagonal

1 medium Zucchini, raw, cut thickly on the diagonal

1 medium Onion(s), red, cut into large wedges

12 oz Artichokes, hearts, canned, without oil, drained and halved

1 Tbsp Thyme, fresh, fresh, minced

½ tsp Salt, table, or to taste

¼ tsp Pepper, black, freshly ground, or to taste

Instructions

1. Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

2. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.

3. 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.

See the recipe online here:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=110291

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