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Roasted Vegetables

35 Minutes
35 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 medium sweet red peppers, cut into 8 thick strips
1 medium green peppers, cut into 8 thick strips
1 medium summer squash, cut thickly on the diagonal
1 medium zucchini, cut thickly on the diagonal
1 medium red onion, cut into large wedges
12 oz canned artichoke hearts, without oil, drained and halved
1 Tbsp thyme, fresh, minced
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
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Let's Make It
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 and coat with cooking spray; sprinkle with thyme, salt and black pepper.
3
Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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