I'm wondering how to dehydrate a few veggies to incorporate into various dishes at camp. I will rehydrate the vegetables separately from whatever food they will be added to. The fbc method doesn't appeal to me, as I generally rehydrate food in a small ti bowl and eat out of my cooking pot.

What are the techniques for de- and re-hydrating the following veggies?

Fresh spinach which has been wilted in a dab of olive oil.
Cooked kale.
Onions.
Peppers: habanero, bell, poblano, etc...
Should garlic be dehy'd raw or roasted?
Thin sliced raw carrots.
Broccoli and cauliflower.
Sweet potatoes.

I've looked around at a few sites and just can't find enough concise info on some of them. I know that some things like broccoli are well discussed, but I haven't seen much on some of the others. Thanks in advance.