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1
MAKE THE VINAIGRETTE: Combine shallot, salt and vinegr in a small bowl; let macerate 15 minutes.
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2
Add oil in a slow, steady stream, whisking until emulsified.
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3
Seson with salt and pepper.
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4
MAKE THE SALAD: Toss small tomatoes and squashes with 3 tablespoons vinaigrette.
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5
Prepare an ice-water bath.
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6
Bring a pot of water to a boil.
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7
Add beets and cook until tender, about 20 minutes.
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8
Transfer to ice-water bath to stop the cooking.
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9
When cool enough to handle, peel, leaving the stems intact.
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10
Meanwhile, prepare another ice-water bath.
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11
Bring a second pot to a boil.
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12
Add snap peas, and cook until bright green and just tender, about 4 minutes.
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13
Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering).
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14
Drain snap peas, and pat dry.
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15
Add potatoes to simmering water, and cook until just tender, about 10 minutes.
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16
Add potatoes to bowl with tomato mixture.
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17
Preheat grill to medium.
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18
Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10-15 minutes.
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19
Toss remaining vegetables with 1/2 cup vinaigrette (reserving any remaining vinaigrette for another use).
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20
Arrange all vegetables on a platter.
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21
Season with salt and pepper.
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22
Garnish with basil.
