seven vegetable feast for the seventh night of Pesach

We had a family dinner for the last eve of the holiday, using my friend Betsy Teutsch's idea of Seven courses, each one a different vegetable dish.
With the help of our Boonin relatives, great cooks all, we had a wonderful party:

Cold Sweet Pea Soup with Fresh Mint
Grilled Asparagus
Mushrooms
Artichokes dipped in Sauce
Roasted baby Potatoes
Spinach Gnocchi in Tomato Sauce
Carrots Glazed in Ginger

Strawberries and Mangos dipped in Chocholate


The little potatoes were prepared according to Smitten Kitchen.

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007

Makes 10 servings

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.