Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

Ingredients

1	cooking spray, 4 sprays, olive oil
1	medium zucchini, sliced crosswise into 1/8-inch-thick slices
1	medium squash, yellow summer , sliced crosswise into 1/8-inch-thick slices
2	medium sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick slices
2	large carrots, peeled and sliced diagonally into 1/8-inch-thick slices
1	tsp salt,kosher or to taste
1	tsp oregano, fresh , or to taste

Directions

1. Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.
   
   
2. Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.
   
   
3. Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.
   
   

Categories

Snacks

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in dietary fiber High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sodium High in sugar