https://www.recipefuel.com

Home
Healthy
Zero-Point Roasted Veggie Medley – Perfect for Weight Watchers

Start Reading Mode

min

0 0

Share
1 Views
Like 0

Ingredients

Adjust Servings:

	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

Nutritional information

43.4

Calories

2 g

Calories From Fat

0.3 g

Total Fat

0.1 g

Saturated Fat

0 mg

Cholesterol

173.4mg

Sodium

9.6 g

Carbs

5 g

Dietary Fiber

2.9 g

Sugars

1.9 g

Protein

132g

Serving Size (g)

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Zero-Point Roasted Veggie Medley – Perfect for Weight Watchers

Name: Zero-Point Roasted Veggie Medley – Perfect for Weight Watchers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: : 2; : 1; : 1; : 12; : 1; : 1/2; : 1/4

Features:

Cuisine:

American

I also add those small baby carrots and mushrooms

60 min
Serves 8
Easy

Ingredients

Directions

Weight Watchers Roasted Vegetables – 0 Points!,Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note – recipe calls for 1 medium or 1 large squash and zucchini – all depends on your preference. use large myself.,I also add those small baby carrots and mushrooms,I know it would add calories, but next time instead of spray I may drizzle with a little EVOO. Of course, in a house full of garlic lovers, garlic would be a tasty addition as well. These veggie were easy to make and had good flavor.

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Preheat Oven to 450f. Coat 2 Large Baking Sheets With Cooking Spray.
2 Done	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 Done	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.