Baby Beets, Braised Beet Greens and Horseradish

Brussels Sprouts and Cippolini Onions with Smoked Bacon

Cauliflower with Pistou, Pine Nuts and Picholines

Grilled Marinated Vegetables

Eggplant and Zucchini Lasagna (see vegetarian/gluten-free technique)

Mushroom Stuffed Tomatoes

Orange Glazed Carrots

Petits Farcis with Quinoi

Ratatouille Niçoise

Sugar Snap Peas with Garlic and Chili Flakes

Sundried Tomatoes