Weight Watchers Roasted Vegetables - 0 Points!
Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! I use large squash and zucchini.
Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! I use large squash and zucchini.
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme
- 1 cup red onion sliced
- 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
- 12 ounces canned artichoke hearts without oil, drained
- Carbohydrate 9.32159198884 g
- Cholesterol 0 mg
- Fat 0.408321298995 g
- Fiber 3.42994714184471 g
- Protein 2.357954311295 g
- Saturated Fat 0.0862646668035 g
- Serving Size 1 1 serving(s) (157g)
- Sodium 172.6878512855 mg
- Sugar 5.89164484699529 g
- Trans Fat 0.15781899851 g
- Calories 44 calories
Step-by-step
- Preheat oven to 450°F.
- 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 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.
My Simple Secret to a Healthy and Delicious Side Dish: Weight Watchers Roasted Vegetables
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of homework, extracurricular activities, and the never-ending to-do list. That's why I'm always on the lookout for recipes that are quick, easy, and most importantly, packed with flavor. This Weight Watchers Roasted Vegetables recipe has become a staple in my kitchen, a lifesaver on those hectic evenings when I need a healthy and satisfying side dish in a flash.
What I love most about this recipe is its versatility. It’s incredibly adaptable to whatever vegetables I have on hand. Sometimes I use zucchini and yellow squash, other times it’s bell peppers and eggplant. The key is to use a variety of colorful vegetables not only for visual appeal but also for a wider range of nutrients. The roasting process brings out the natural sweetness of the vegetables, creating a caramelized flavor that's simply irresistible. And the best part? It's practically effortless!
The prep work is minimal – simply chop the vegetables, toss them with a little olive oil, herbs, salt, and pepper, and then spread them on a baking sheet. I often use my favorite olive oil cooking spray to keep things light and healthy. While the vegetables are roasting in the oven (about 20-25 minutes), I can focus on preparing the main course or attending to other tasks. It’s a perfect example of multitasking in the kitchen!
The wonderful aroma that fills the kitchen as the vegetables roast is simply divine. The combination of herbs and the caramelized sweetness creates a tempting fragrance that makes everyone in the family excited for dinner. And the result? Tender, flavorful vegetables that are a perfect complement to any main course – grilled chicken, fish, or even a hearty vegetarian stew.
I particularly enjoy serving these roasted vegetables alongside my Weight Watchers Sauteed Shrimp. The combination of the slightly sweet vegetables and the savory shrimp creates a harmonious balance of flavors and textures. It’s a complete meal that’s both satisfying and guilt-free. It's a meal that ticks all the boxes – healthy, delicious, and incredibly easy to prepare.
This recipe is also a fantastic way to get my kids to eat their veggies. The roasting process makes the vegetables surprisingly appealing to even the pickiest eaters. The slightly sweet and caramelized flavor masks any bitterness, making it a delicious and healthy way to sneak more veggies into their diets. I often hear them asking for "more roasted veggies," which is a win for any parent.
Beyond its ease and deliciousness, this recipe fits perfectly into my healthy lifestyle. The fact that it's a Weight Watchers recipe means it's low in calories and fat, making it a guilt-free indulgence. As a busy professional, I need meals that are quick, healthy, and satisfying, and this recipe delivers on all fronts. It’s a meal that nourishes my body and my soul, without requiring hours of prep time.
So, the next time you're looking for a simple, healthy, and delicious side dish, give this Weight Watchers Roasted Vegetables recipe a try. You won’t be disappointed! It’s a recipe that has quickly become a part of my weekly meal plan, and I’m confident it will become a favorite in your kitchen, too. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With just a few simple ingredients and a little oven time, you can create a masterpiece that’s both satisfying and nutritious. Enjoy!
Tips and Variations:
- Experiment with different vegetables: Feel free to substitute other vegetables based on your preference and what's in season. Broccoli, Brussels sprouts, carrots, and sweet potatoes all work wonderfully.
- Add some spice: For a kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Boost the flavor: Try adding other herbs and spices such as rosemary, oregano, garlic powder, or onion powder.
- Make it a complete meal: Add some cooked protein like grilled chicken or chickpeas to create a more substantial meal.
- Meal prep friendly: Roast a large batch of vegetables on the weekend and store them in the refrigerator for quick and easy meals throughout the week.
