Nonstick vegetable oil spray
3 tablespoons butter
1/4 cup olive oil
3 large red beets, peeled, each cut into 6 wedges
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh summer savory
8 large shallots, peeled, halved through root end
3 large golden beets, peeled, each cut into 6 wedges
2 acorn squash (about 2 3/4 pounds total), unpeeled, halved, seeded, each half cut into 6 wedges
2 medium turnips, peeled, each cut into 6 wedges
2 large parsnips, peeled, each cut crosswise into 6 pieces
1 large rutabaga, peeled, cut into 12 wedges
12 garlic cloves, peeled
winter, vegetables,

1/4 cup orange juice
1 tablespoon finely chopped canned chipotle chilies
1 teaspoon ground cumin
1/3 cup olive oil
3 plum tomatoes, quartered lengthwise
1 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
1 medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
1 Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
1 red onion, cut into 1/3-inch-thick slices
1 chayote squash, peeled, cored, cut into 12 wedges
vegetables, chipotle, dressing

Nonstick vegetable oil spray
4 small zucchini, trimmed, cut lengthwise in half
2 red bell peppers, quartered
4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges

1 tablespoon grated orange peel
2 teaspoons chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped brine-cured black olives (such as Kalamata)
2 oil-packed sun-dried tomato halves, drained, chopped

2 hard-boiled eggs, shelled, halved
vegetables, olive, sun