Monday, September 14, 2009

Roasted Veggies

Roasted Veggies - 0 Weight Watchers Points!

This is a very easy and yummy side dish...not to mention...HEALTHY!  It also goes well with sauteed shrimp. ZERO POINTS (Weight Watchers)! *Note - this recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. (SERVES 8)


olive oil flavored cooking spray, divided (4 sprays)

2 medium sweet red peppers, seeded and quartered

1 medium green pepper, seeded and quartered

summer squash, halved lengthwise

zucchini, halved lengthwise

1 cup red onion, sliced

12 ounces canned artichoke hearts, without oil, drained

1 teaspoon dried thyme

1/2 teaspoon table salt

1/4 teaspoon black pepper, freshly ground


  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, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
  3. Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

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