I call this recipe “Kitchen Sink Roasted Vegetables” because virtually any vegetable that you have in your refrigerator (or counter) can be used. Since different vegetables cook at different rates you would only need to adjust the cooking time. Click here (link to Roasting Vegetables Article) for tips and tricks on roasting vegetables.
This is a simple Weight Watchers recipe that I have been using for years and probably vary slightly every time I make it. It is a recipe that is simple, forgiving (meaning relatively difficult to mess-up) and everyone loves it. I often make it for a holiday meal and when I do, I get asked for the recipe — So I keep extra copies to handout.
This is a recipe that both children and adults love. When I make this as a side dish for dinner I always make extra because my kids and I can’t help popping them in our mouths waiting for “Daddy to get home.”
Serves: 8 (1/2 cup servings)
- Nonstick cooking spray
- 3 medium red or green peppers, cut into 8 thick strips
- 2 medium yellow summer squash or zucchini, cut thickly on the diagonal
- 1 medium uncooked red onion, cut into large wedges
- 12 oz canned artichoke hearts without oil, drained and halved
- 1 teaspoon dried thyme
- ½ tsp table salt, or to taste
- ¼ tsp black pepper, freshly ground, or to taste
- Preheat oven to 450°F
- Line 2 large cookie sheets with aluminum foil and coat with nonstick cooking spray.
- Arrange all of the vegetables on the prepared cookie sheets and coat with nonstick cooking spray; sprinkle with thyme, salt and black pepper.
- Roast for about 25-30 minutes or until vegetables are tender in the middle and golden brown along the edges. Turn over the vegetable half way through cooking and shake pan once or twice during cooking.