Oven-Roasted Herbed Vegetable Rounds

Serves: 6
WW Points: 1

4 servings olive oil cooking spray (5 one-second sprays per serving)
1 medium zucchini -- sliced crosswise
into 1/8"-thick slices
1 medium yellow summer squash -- sliced crosswise
into 1/8"-thick slices
2 small sweet potatoes -- peeled, and
sliced crosswise into 1/8"-thick slices
2 large carrots -- peeled, and
sliced diagonally into 1/8"-thick slices
1 teaspoon kosher salt -- or to taste
1 teaspoon fresh oregano -- or to taste

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.

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

Nutritional Analysis: 60 Calories; trace Fat (3.1% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 328mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.

From: http://livinglowfat.com/
Source: Weight Watchers, provided by http://www.madsrecipes.com/

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