Weight Watchers Roasted Vegetables, 0 POINTS!

DifficultyBeginner

Very easy and delicious dish, ZERO POINTS!

Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 olive oil flavored cooking spray
 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 oz canned artichoke hearts, without oil, drained
 1 tsp dried thyme
 ½ tsp table salt
 ¼ tsp 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.

Roasted Vegtables
Nutrition Facts

Serving Size 1 (132g)

Servings 8


Amount Per Serving
Calories 43.4Calories from Fat 2
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0mg
Sodium 178.4mg8%
Total Carbohydrate 9.6g4%
Dietary Fiber 5g20%
Sugars 2.9g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients

 olive oil flavored cooking spray
 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 oz canned artichoke hearts, without oil, drained
 1 tsp dried thyme
 ½ tsp table salt
 ¼ tsp black pepper, freshly ground

Directions

Directions

1

1. Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

2

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

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.

Weight Watchers Roasted Vegetables, 0 POINTS!

 

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