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    You are in: Home / Recipes / Oven-roasted Herbed Vegetable Rounds Recipe
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    Oven-roasted Herbed Vegetable Rounds

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Barb Gertz's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray.
    2. 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. 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. 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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    Ratings & Reviews:

    • on January 23, 2005


      I knew when I read this recipe that it would be comfort food, and I was right! It was just a lovely accompaniment to some plain steaks. Next time I might add a small onion, sliced. A winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oven-roasted Herbed Vegetable Rounds

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 87.7
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 506.4 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 4.2 g
    Sugars 6.0 g
    Protein 2.5 g

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