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Nutrition Facts
Serving Size 1 (144g) Recipe makes 8 servings
Calories 41
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 187mg		7%
Potassium 270mg		7%
Total Carbohydrate 9.4g		3%
	Dietary Fiber 3.5g	14%
	Sugars 2.9g
Protein 2.1g		4%
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Week of 1/7 -1/13

Mama2boys

Weight Watchers Roasted Vegetables - 0 Points!

Recipe #162393 | 40 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: xpnsve
Mar 31, 2006

Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.

SERVES 8 (change servings and units)

Ingredients

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

Directions

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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Featured Reviews for This Recipe

From: cooking-BAG

On Aug 20, 2009

Great low fat way to enjoy your veggies. Anything goes here. I just used butter flavored cooking spray and added fresh garlic cloves as another reviewer suggested, and the smell was wonderful. The only thing I would do differently would be to add my garlic cloves last, as they got overcooked. Wonderful healthful recipe. Thanks so much for posting.

0 people found this review helpful

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From: Katiekid

On Jul 15, 2009

Best way ever to eat your veggies.

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From: ChicagoRN

On Apr 6, 2009

FAB, FAB, FAB!!!!!!! You can use any roastable veggie in this recipe with great success! This is my second time making it and I used a whole eggplant, 20 cloves of garlic, a red, green and yellow bell peper, a red onion, and a can of artichoke hearts. I lightly misted all veggies with some garlic EVOO, sprinkled some garlic powder on and then added the dried thyme, salt and pepper. TO DIE FOR!!!!! Kids weren't crazy about it but DH and I were fighting over all of it (especially the garlic and the artichokes). I was tempted to sprinkle it all with balsamic vinegar and was so glad I didn't since it was so stinking good! GREAT RECIPE!

4 people found this review helpful

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From: JackieT78

On Feb 3, 2008

Excellent! Easy to make, healthy, and everyone loved their veggies. Since we don't like artichoke hearts, I didn't use them. I also used mushrooms. I'll be making these again.

2 people found this review helpful

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