Oven-Roasted Herbed Vegetable Rounds

• 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

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.

olive oil, zucchini, yellow squash, sweet potatoes, carrots, kosher salt, fresh oregano

Taken from www.food.com/recipe/oven-roasted-herbed-vegetable-rounds-103238 (may not work)