Weight Watchers Roasted Vegetables

 8 serv  15 min  Cook 25 min   Ready 40 min                              
1 olive oil flavored cooking spray, divided (4 sprays)
2 medium sweet red pepper, seeded and quartered
1 medium green pepper, seeded and quartered
1 summer squash, halved lengthwise
1 zucchini, halved lengthwise
1 cup red onion, sliced
12 oz canned artichoke hearts, without oil, drained
1 tsp dried thyme
1⁄2 tsp table salt
1⁄4 tsp black pepper, freshly ground     

    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.
    Per serving:1 PointsPlus; 0 Previous Points