Oven-Roasted Herbed Vegetable Rounds - cooking recipe

Ingredients

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

Preparation

Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray.
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.
Roast for 1 hour 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-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.