Oven-Roasted Herbed Vegetable Rounds

1. 1

   Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray.

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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