<p>Grilled vegetables is certainly a possibility. I’ve made Martha Stewart’s warm (room temp) winter salad some years. She has you boil vegetables in batches, but I do them all at once, putting the ones that cook longest in first, or I roast them. Cook till just tender.</p>
<p>5 peeled carrots, in 1/2" or so discs
potatoes (red, purple, Yukon) 7-9 small ones
2 pint boxes of Brussel Sprouts</p>
<p>Dressing</p>
<p>1 egg (not critical)
3 TB cider vinegar
2 TB Dijon mustard
1 TB celery salt
1 TB walnut oil (optional)
3/4 vegetable oil (I use olive oil)
salt and pepper to taste</p>
<p>2 scallions finely chopped</p>
<p>Whisk dressing together and pour it over the warm vegetables. Sprinkle with scallions. I think toasted walnuts or chestnuts are also good.</p>