Serves: 4
Total Calories: 319

2 medium beets, tops trimmed and root ends intact
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
kosher salt
freshly ground black pepper
10 small new potatoes, halved
1/2 pound green beans, trimmed
8 to 10 medium asparagus spears, tough ends removed
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
2 tablespoons , thinly sliced green onions, (white part only)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon minced sun-dried tomato (packed in oil), drained
1 teaspoon grated orange zest
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 hard-cooked eggs, peeled and cut lengthwise into quarters
6 ounces fresh goat cheese, crumbled
12 Kalamata olives, pitted

Grill the beets over Direct Medium heat until tender when pierced with a knife, 1 to 1 1/2 hours, turning three or four times during grilling time. Allow to cool thoroughly, then cut off the roots, peel off the skins, and quarter. Place in a small bowl and set aside.

While the beets are grilling, prepare the other vegetables: In a medium bowl combine the olive oil and garlic. Season with salt and pepper. Add the potatoes, green beans, and asparagus and mix to coat evenly.

Grill the vegetables over Direct Medium heat until tender, turning once halfway through grilling time. The potatoes will take 20 to 25 minutes, the green beans 8 to 10 minutes, the asparagus 6 to 8 minutes. Transfer the vegetables from the grill to a large bowl.

TO MAKE THE DRESSING: In a medium bowl whisk together the dressing ingredients. Add 1 tablespoon of the dressing to the bowl with the beets and toss to coat. Add as much of the remaining dressing as you would like to the bowl with the mixed vegetables and toss to coat.

Arrange the beets, mixed vegetables, and egg quarters on plates or a large platter. Top with the goat cheese and olives. Drizzle with any remaining dressing and season with salt and pepper. Serve at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 319
Calories from Fat: 253

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms