PointsPlus Roasted Vegetables Recipe

PointsPlus Roasted Vegetables Recipe
Staff Writer
Roasted Vegetables
WeightWatchers.com

Roasted Vegetables

Sometimes you just need a good, straightforward recipe for roasted vegetables to go with a quick weeknight dinner of pan-roasted chicken or fish. Well, here it is.

8
Servings
29
Calories Per Serving
Deliver Ingredients

Notes

Note: If you like your vegetables well done, broil them on high for 1-2 minutes at the end of cooking.

Ingredients

  • Olive oil cooking spray
  • 2 medium-sized sweet red peppers, cut into 8 thick strips
  • 1 medium-sized green peppers, cut into 8 thick strips
  • 1 medium-sized yellow summer squash, cut on a bias into thick slices
  • 1 medium-sized zucchini, cut on a bias into thick slices
  • 1 medium-sized red onion, cut into large wedges
  • 12 ounces canned artichoke hearts, drained and halved
  • 1 tablespoon thyme, minced
  • Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 450 degrees.

Coat 2 large baking sheets with cooking spray. Arrange the peppers, squash, zucchini, onion, and artichokes on the baking sheets and coat with cooking spray. Season with the thyme, salt, and pepper. Transfer to the oven and roast until the vegetables are tender and golden brown, shaking the pan once or twice during cooking, about 25-30 minutes.

Nutritional Facts

Sugar
6g
7%
Carbohydrate, by difference
7g
5%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
38mg
4%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
6mg
2%
Phosphorus, P
8mg
1%
Sodium, Na
4mg
0%
Water
36g
1%

Roasted Vegetables Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Vegetables Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.