Rinse and chop all vegetables into 2-inch thick wedges.
Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.
Line a sheet pan with the vegetables.
Roast in oven at 450° until lightly browned (about 40 minutes).
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- January 21, 2016
In The News
- NYTimes.com: The Sugar Hiding in Everyday Foods
- Board Member Alison Negriin Honored
- Mt. Diablo High School gardens take shape from the ground up
- In Teens, Diabetes Takes a More Dangerous Course
- NYTimes.com: U.S. Standards for School Snacks Move Beyond Cafeteria to Fight Obesity
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Recent Posts
- Cutting Sugar Improves Children’s Health in Just 10 Days
- City of Antioch Wins 1st Place for the 7th Annual Contra Costa County Mayors’ Healthy Cook-off
- Mt. Diablo High School Students and Contra Costa County Leaders Test Their Hypotheses for Changing the Way We Eat in Washington, D.C.
- Mayor and Vice Mayor of Concord Support Mount Diablo High School Student Delegation to Washington, D.C.
- California Youth Connection Iron Chef Contest a Success!
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