Oven Roasted Vegetables

0 PP & 0 SP!  These veggies turn out charred and so delicious.  My family just loves them (although my son won’t eat the onions).  The nice thing is that you could add or take away any of these veggies.  Asparagus and mushrooms would be wonderful additions.  They are great served with any main dish.  I served them this evening with Grilled Asian Salmon which was a perfect addition.  They are also great mixed in with pasta or rice.

Oven Roasted Vegetables
skinnymerecipes.com
Serves: 4, Calories 64, Fat 1 g, Sat Fat 0 g, Carbs 12 g, Fiber 6 g, Net Carbs 6 g, Sugars 6 g, Protein 3 g, WW PP 0, WW SP 0

Ingredients:

• 4 sprays olive oil cooking spray
• 1 red pepper, cut into thick strips
• 1 orange pepper, cut into thick strips
• 1/2 yellow summer squash, cut into rounds
• 1/2 zucchini, cut into rounds
• 1/2 red onion, cut into wedges
• 7 oz of canned artichoke hearts (no oil), drained and halved
• 1 1/2 teaspoons fresh thyme, off stem
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder

Directions:

Heat oven to 450 degrees F.

Put all veggies into a large bowl.

Spray once and then mix, do this 3 more times.  Sprinkle with thyme, salt, pepper and garlic powder and mix again.

Using a silicone baking mat on a baking sheet, spread vegetables on top of the sheet.

Roast until veggies are tender and golden brown.  Mix up the veggies every 10 minutes.  Cook for 30 minutes.

Oven Roasted Vegetables

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Donna Anthony

Serves: 4

Ingredients

• 4 sprays olive oil cooking spray
• 1 red pepper, cut into thick strips
• 1 orange pepper, cut into thick strips
• ½ yellow summer squash, cut into rounds
• ½ zucchini, cut into rounds
• ½ red onion, cut into wedges
• 7 oz of canned artichoke hearts (no oil), drained and halved
• 1½ teaspoons fresh thyme, off stem
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder

Directions

1. Heat oven to 450 degrees F.
2. Put all veggies into a large bowl .
3. Spray once and then mix, do this 3 more times.  Sprinkle with thyme, salt, pepper and garlic powder and mix again.
4. Using a silicone baking mat on a baking sheet, spread vegetables on top of the sheet.
5. Roast until veggies are tender and golden brown.  Mix up the veggies every 10 minutes.  Cook for 30 minutes.

Nutrition Information

Serving size: ¼ th Calories: 64 Carbohydrates: 12 Fiber: 6 Net Carbs: 6 Sugars: 6 Protein: 3 Fat: 1 Saturated Fat: 0 Weight Watchers Points Plus: 0 Weight Watchers SmartPoints: 0

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