Best 3 Weight Watchers Roasted Vegetables 0 Points Recipes

Are you looking for a healthy and delicious way to prepare roasted vegetables that fits your Weight Watchers plan? Roasted vegetables are a versatile dish that can be enjoyed as a side dish, main course, or even a snack. They are packed with flavor and nutrients, and they can be customized to your liking. With the right combination of vegetables, seasonings, and cooking methods, you can create a roasted vegetable dish that is both satisfying and guilt-free.

Let's cook with our recipes!

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Weight Watchers Roasted Vegetables - 0 Points! image

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. I use large myself.

Provided by xpnsve

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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

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.

ROASTED VEGETABLES

Roasted Vegetables image

Serve these delicious roasted vegetables with any main dish. Or chop them up and add to pasta and rice recipes.

Categories Dinner,Lunch,Appetizers

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 spray(s) Olive oil cooking spray divided
0.25 pinch Black pepper freshly ground, or to taste
2 medium Sweet red pepper(s) cut into 8 thick strips
1 medium Green pepper(s) cut into 8 thick strips
1.5 cup(s) Summer squash cut thickly on the diagonal
1 medium Uncooked zucchini cut thickly on the diagonal
1 medium Uncooked red onion(s) cut into large wedges
12 oz Canned artichoke hearts without oil drained and halved
1 tbsp(s) Fresh thyme minced
0.5 tsp(s) Table salt or to taste

Steps:

Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.

Nutrition Facts : Calories 22 kcal

ROASTED VEGGIES WEIGHT WATCHERS - 1 POINT

Roasted Veggies Weight Watchers - 1 Point image

I love Weight Watchers, but I hate recipes that call for cooking spray, sugar substitute, and fat free this or that. These things are not good for you! About this recipe: You can substitute any non-starchy roastable veggies in this recipe.

Provided by Seante C.

Categories Vegetable

Time 30m

Yield 12 1 cup servings, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 red bell pepper, Seeded and cut in strips
1 green bell pepper, Seeded and cut in strips
1 summer squash, Sliced into chunks
1 zucchini, Sliced into chunks
1 cup red onion, sliced
8 ounces mushrooms, cut in halves
1 bunch asparagus, cut into 2 inch pieces
1 head broccoli, crown cut into florets
12 ounces artichoke hearts, without oil, drained
20 garlic cloves, whole
3 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon fresh ground pepper

Steps:

Preheat oven to 450.
Mix all of ingredients in a bowl. Dump everything in a roasting pan.
Bake about 20 minutes until veggies are tender stirring about halfway through.

Tips:

Choose firm vegetables for roasting, such as broccoli, carrots, potatoes, and Brussels sprouts.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with a small amount of olive oil, salt, and pepper.
Roast the vegetables at a high temperature (400°F or higher) for 20-30 minutes, or until they are tender and slightly browned.
For extra flavor, add herbs or spices to the vegetables before roasting.
Roasted vegetables can be served as a side dish, main course, or snack.

Conclusion:

Roasted vegetables are a delicious and healthy way to enjoy your favorite vegetables. They are easy to make and can be customized to your liking. With a variety of vegetables to choose from and endless flavor combinations, roasted vegetables are a versatile dish that can be enjoyed all year round.