Grilled Vegetables

In 2-quart saucepan, heat 3 inches water to boiling. Add beets and cook 20 to 30 minutes, depending on size, until tender. In 4-quart saucepan, heat 4 inches water to boiling. Add onions and turnips; cook 10 minutes. Trim carrot tops to 3 inches; add carrots to boiling water with onions and turnips and cook 10 minutes longer. Drain vegetables well.

Split zucchini and yellow squash in half lengthwise, then cut in half crosswise. Cut peppers into 4 or 6 pieces; discard seeds and stems. Peel garlic cloves; place on several skewers or use mesh-type seafood grill rack so garlic doesn't fall through grid. Trim mushrooms and, if desired, eggplants or other baby vegetables.

In large bowl, combine olive oil and thyme. Add all vegetables except beets. Toss gently to coat with oil.

Heat coals in grill to medium-low. Place grill rack 4 inches above coals. Or, heat indoor broiler. With slotted spoon, lift vegetables from bowl, allowing excess oil to drain into bowl. Place vegetables on grill rack or, if broiling, on broiler pan. Brush beets with oil mixture. Place with other vegetables.

Grill vegetables, turning frequently, until zucchini and peppers are tender and all vegetables are well browned. If desired, grill sprigs of fresh thyme just until lightly browned. Remove vegetables, and thyme, if using, to serving platter. Sprinkle with salt and pepper, if desired.