Saturday, January 24, 2009

Roasted Vegetables

This was delicious and would make a great side to any entree! I modified it a little, sprinkling olive oil over the veggies instead of on the pan, and leaving out the thyme. Both my husband and I ate them all, and even the kids enjoyed them (once we convinced them to try it)! I cut all the veggies and put half of them in a ziploc bag to freshly roast them with the next meal. Oh, and the best news is: if you're counting WW points, this one is ZERO points!

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 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 tbsp thyme, fresh, minced
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste


* 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.

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