Weight Watchers Roasted Vegetables 0 Points
Bright, colorful, and bursting with flavor, Weight Watchers Roasted Vegetables is the ultimate zero-point side dish that will elevate any meal while keeping your healthy eating goals on track! This recipe features a medley of fresh zucchini, yellow squash, red bell pepper, broccoli florets, red onion, and baby carrots, all lightly misted with olive oil spray and seasoned with aromatic thyme, oregano, and garlic. Roasted to perfection at 425°F, these vegetables achieve a delightful caramelization that enhances their natural sweetness and textures. Ideal for meal preps, weeknight dinners, or served atop salads and grain bowls, this quick and easy recipe takes just 15 minutes of prep time and delivers a low-calorie, nutrient-packed dish that’s as versatile as it is delicious. Don’t forget the optional squeeze of lemon for a bright finishing touch!
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Recipe Information
Ingredients
- 2 medium, sliced into half-moons zucchini
- 2 medium, sliced into half-moons yellow squash
- 1 large, chopped into bite-sized pieces red bell pepper
- 2 cups broccoli florets
- 1 medium, sliced into wedges red onion
- 1 cup, halved lengthwise if large baby carrots
- 3 minced garlic cloves
- as needed for a light mist olive oil spray
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon (optional) salt
- 0.25 teaspoon black pepper
- 1 tablespoon (optional, for serving) lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare all vegetables as instructed: slice the zucchini and yellow squash into half-moons, chop the red bell pepper into bite-sized pieces, and cut the red onion into wedges. Halve larger baby carrots if needed, and ensure broccoli florets are evenly sized.
In a large mixing bowl, combine the prepared vegetables and minced garlic.
Lightly spray the vegetables with olive oil spray, ensuring all pieces are evenly coated. Be sure to use just enough to help the seasoning adhere.
Sprinkle the dried thyme, oregano, salt (if using), and black pepper over the vegetables. Toss well to ensure all vegetables are evenly seasoned.
Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting.
Roast in the preheated oven for 20–25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Remove the roasted vegetables from the oven and, if desired, drizzle with fresh lemon juice before serving.
Serve immediately as a side dish or a topping for salads, grain bowls, or pasta. Enjoy this guilt-free, zero-point option!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 59.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2839 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
