• If using beets, preheat the oven to 350 degrees.
• Trim the beets top greens to 1 1/2 inches. Leave the roots intact. Wash the beets carefully and place them in a single layer in a 9-by-13-inch pan. Add 1/4 inch of water to the pan. Cover it tightly with aluminum foil and bake for 20 to 25 minutes or until fork-tender.
• Remove the beets from the oven, uncover and cool. Slice the tops off and, starting at the roots, slip the skins off.
• Combine the mustard, honey, lemon juice and balsamic vinegar in a deep bowl. Drizzle the olive oil into the bowl, whisking to emulsify. Add the salt and pepper.
• Pour it over the spring or summer vegetable assortment and let them marinate for 30 minutes. Meanwhile, preheat the grill.
• Place a grill pan over the coals and arrange the vegetables in a single layer. Grill 4 to 6 minutes, tossing as needed to prevent scorching. Serve immediately.
12 to 16 small (1 to 2 inches) red, golden or Chiogga beets
8 to 12 red or white onions, 1- to 2-inch bulbs
2 cups broccoli side shoots
2 cups Oregon sugar pea pods
Summer assortment:
8 to 12 red or white onions, 1- to 2-inch bulbs
10 to 12 whole Little Finger carrots, 3 inches or smaller, steamed
2 Rosa Bianca or Red Egg eggplants, sliced in half lengthwise
12 Bambino black eggplants, whole
1 each sweet red, green and yellow peppers, cut into 2-inch pieces
12 2-inch round baby zucchini, cut in half lengthwise
12 3- to 4-inch pattypan squash, cut in half
12 new potatoes, cut in half, or small fingerling potatoes, whole
3 Tbsp. coarse Dijon mustard
1 Tbsp. honey (1 tsp. sugar or brown sugar can be substituted)
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
This article appears in Mar 1-31, 2006.