Monday, August 24, 2009
Tuesday, August 11, 2009
Roasted Vegetables, tastes great! I use any vegetables I want....
4 spray(s) olive oil cooking spray, divided
2 medium sweet red pepper(s), cut into 8 thick strips
1 medium green pepper(s), 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(s), 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
Instructions
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.
4 spray(s) olive oil cooking spray, divided
2 medium sweet red pepper(s), cut into 8 thick strips
1 medium green pepper(s), 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(s), 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
Instructions
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.
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