Oven-Roasted Herbed Vegetable Rounds

Recipe Ingredients

4		Olive oil cooking spray
		= (5 one-second sprays per serving)
1		Zucchini - sliced crosswise (medium)
		Into 1/8"-thick slices
1		Yellow summer squash - sliced crosswise (medium)
		Into 1/8"-thick slices
2		Sweet potatoes - peeled, and (small)
		Sliced crosswise into 1/8"-thick slices
2		Carrots - peeled, and (large)
		Sliced diagonally into 1/8"-thick slices
1 teaspoon	5ml	Kosher salt - or to taste
1 teaspoon	5ml	Fresh oregano - or to taste

Recipe Instructions

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

Place zucchini and squash in a single layer on one baking sheet. Place potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.)

Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until vegetables are crisp and dry. (Note: To keep vegetables crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked vegetables that have gone soft, cook on a baking sheet for 10 minutes at 250 degrees.)

This recipe yields 6 servings; about 1/3 cup per serving.

Points® Value: 1

Source:
Weight Watchers at http://www.weightwatchers.com

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