APRON AND PANS - ROASTED VEGETABLES
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
Preparation
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
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.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve.
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
Preparation
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
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.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve.
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