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Oven-roasted Herbed Vegetable Rounds

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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.”
2hrs 15mins

Ingredients Nutrition


  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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