Oven-roasted Herbed Vegetable Rounds |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Roasting brings out the natural sweetness of the vegetables. Try substituting in red potatoes, turnips or rutabagas for a delicious change. Recipe comes from Weight Watchers, points 1. Ingredients:
olive oil flavored cooking spray |
1 medium zucchini, sliced into 1/8 inch thick slices |
1 medium yellow squash, sliced into 1/8 inch thick slices |
2 small sweet potatoes, peeled and sliced into 1/8 inch thick slices |
2 large carrots, peeled and sliced into 1/8 inch thick slices |
1 teaspoon kosher salt, to taste |
1 teaspoon fresh oregano, to taste |
Directions:
1. Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray.
2. Place zucchini and yellow squash in a single layer on baking sheet;Place potato, carrots on other baking sheet in a single layer; coat vegetables with cooking spray and season tops of vegetables with salt and oregano; NOTE use a mandolin to evenly slice vegetable if you have one.
3. Roast for 1 hour then rotate trays, roast for 1 1/2 to 2 hours total, or until vegetables are crisp and dry.
4. NOTE; to keep vegetables crisp, store in an airtight container or zip-lock bag for 3 days, to re-crisp already cooked veggie's that have gone soft, cook on a baking sheet for 10 minutes at 250 degrees.
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