Charred Vegetables With Bagna Cauda

Fresh vegetables are lightly charred over a campfire for smoky flavor, then paired with a rich Bagna Cauda made from olive oil, anchovies, garlic, and herbs. This vibrant, flavorful dish is ideal as a party side or healthy vegetarian option for outdoor meals.

Recipe Information

Total Time:

Yield:

6 to 8 servings

Ingredients

Charred Vegetables

2 bunches organic rainbow carrots with tops, trimmed and peeled

2 bunches Broccolini, cut lengthwise in half

2 garlic heads, cut crosswise in half

2 red onions with skin on, quartered

2 lemons, halved

2 medium yellow summer squash, cut into thick slices

2 medium zucchini, cut into thick slices

2 bunches large asparagus spears, trimmed

1 (8-ounce) bottle Italian herb-infused dipping oil

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Bagna Cauda

½ cup extra-virgin olive oil

5 anchovies with capers

2 cloves garlic, minced

¼ cup champagne vinegar

2 tablespoons chopped fresh parsley

¼ teaspoon fine sea salt

¼ teaspoon fresh cracked black pepper

Directions

For vegetables, prepare a campfire for direct cooking over low coals (250°F to 300°F). Place grill grate on rocks or logs over coals.
Meanwhile, clean and prepare vegetables; brush with Italian dipping oil.
Grill vegetables, in batches, on grill grate until fork-tender and slightly charred, turning 2 or 3 times. Transfer vegetables to a platter; loosely cover to keep warm.
In the meantime, for the Bagna Cauda, heat extra-virgin olive oil in a small cast-iron pot or saucepan set next to the vegetables on the grill grate. Add the anchovies with capers and minced garlic. Heat until the anchovies dissolve and start to form a paste, stirring occasionally. Transfer mixture to a small bowl. Add vinegar, parsley, sea salt and black pepper; whisk until well combined. Serve warm with vegetables.