Aioli 1/4 cup red wine vinegar 1 tablespoon honey Large pinch of saffron threads 1 cup mayonnaise 2 garlic cloves, minced Asparagus 2 pounds asparagus, trimmed 3 tablespoons olive oil 1 small red bell pepper, finely chopped

vegetables, shellfish

For raita, mix in medium bowl and chill:
2 cups plain whole-milk yogurt
1 cup chopped fresh mint
2 teaspoons garam masala
Salt and pepper to taste

Cut into 6 wedges each:
2 red bell peppers
3 large zucchini
2 red onions

Toss vegetables in the following mixture; thread on bamboo skewers that have been soaked in water for 30 minutes:
1/4 cup vegetable oil
1 tablespoon garam masala
Salt and pepper to taste
vegetables, mint, raita

Nonstick vegetable oil spray
9 tablespoons extra-virgin olive oil
2 tablespoons plus 1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
2 pounds medium yams (red-skinned sweet potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
1 1/2 pounds carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups)
2 medium-size red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges

3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs
root, vegetables, thyme