014: Roasted Vegetables

Made by Vicky Lewis - Member off the 30 Day Plant Based Challenge

Ingredients

4 sprays olive oil cooking spray, divided

2 med. Sweet red peppers, cut into 8 thick strips

1 med. Green pepper, cut into 8 thick strips

1 med. Summer squash, cut thickly on the diagonal

1med. Zucchini, cut thickly on the diagonal

1 med. Red onion, cut into large wedges

12 oz canned artichoke hearts, without oil, drained and halved

1 Tbsp fresh thyme, minced

1/2 tsp. Table salt, or to taste

1/4 tsp. Freshly ground pepper, or to taste

Instructions:

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

Arrange peppers, squash, zucchini, onions and artichokes on prepared baking sheets and coat with cooking spray. Sprinkle with thyme, salt and pepper. Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 mins