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INGREDIENTS

Nutrition

  • olive oil flavored cooking spray, divided (4 sprays)
  • 2medium sweet red peppers, seeded and quartered
  • 1medium green pepper, seeded and quartered
  • summer squash, halved lengthwise
  • zucchini, halved lengthwise
  • 1cup red onion, sliced
  • 12ounces canned artichoke hearts, without oil, drained
  • 1teaspoon dried thyme
  • 12teaspoon table salt
  • 14teaspoon black pepper, freshly ground

DIRECTIONS

  • 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. Yields about 3/4 cup per serving.

NUTRITION INFO

Serving Size: 1 (132) g

Servings Per Recipe: 8AMT. PER SERVING% DAILY VALUE

Calories: 43.4

Calories from Fat 2 g6 %

Total Fat 0.3 g0 %

Saturated Fat 0.1 g0 %

Cholesterol 0 mg0 %

Sodium 173.4 mg7 %

Total Carbohydrate 9.6 g3 %

Dietary Fiber 5 g19 %

Sugars 2.9 g11 %

Protein 1.9 g3 %

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