"sauteed" vegetables.

i love this concept. especially since i cant seem to stomach raw onions nor green bell peppers; but they are both delicious "sauteed," or maybe i should say "rawteed" (that doesnt really work, does it). something else good...it keeps the vegetables longer! you can keep them in the refrigerator and they wont go bad as quick...a great thing to do with older mushrooms! so anyway, im talking about coating chopped veg with olive oil, balsamic vinegar or nama shoyu and seasonings / herbs and then dehydrating at 105 for a couple hours. here are some of my favorite possibilities...

for fajita style vegetables
green bell pepper
onion
carrots
zucchini
cumin
nama shoyu
cayenne
garlic
olive oil

for pasta / italian / pizza
mushrooms
onions
garlic
fresh basil, oregano, etc
salt
balsamic vinegar
olive oil

you get the idea. there are so many tasty options.