Low Fat Roasted Veges Food

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Steps:

• 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.

KETO OVEN ROASTED VEGETABLES RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
• Combine the vegetables in a large bowl.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
• Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
• Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

LOW-FAT ROASTED VEGES

Steps:

• Preheat oven to 190°C if using a fan-forced oven or 210°C if using no fan. Spray an oven tray/cookie sheet with cooking oil.
• Wash potatoes, dry and cut in half. I like to leave the potato skins on. Peel the kumera and slice into 2-3 cm (1 inch) thick slices.
• Place the veges in a single layer on the tray. Sprinkle over the herbs and spices. Spray again lightly with the cooking spray.
• Place in pre-heated oven and cook 30 minutes Remove the veges from the oven and turn them over. Re-season and spray again lightly with cooking spray.
• Return veges to oven and cook another 20 minutes. Check veges and cook longer if required.
• Serve plain or drizzled with lemon juice, gravy or sauce of your preference.