- 3 large zucchinis
- 3 yellow squashes
- 1 yellow bell pepper
- 2 red or orange bell peppers
- 1 red onion
- 1 baguette
For bagna cauda
- 3/4 cup extra virgin olive oil, divided
- 4 large garlic cloves, chopped
- 1 ounce canned anchovies
- 1 stick salted butter
Slice vegetables and baguette, and grill to desired doneness.
In a large pan, heat about 4 tablespoons of oil. Add garlic, and cook for 2 to 3 minutes, making sure garlic does not burn. Add anchovies, and cook for another 5 minutes, using a spoon to break up anchovies into small pieces. Add remaining oil and butter, and simmer on low for 5 minutes. Pour sauce over grilled vegetables and toasted bread, or use as a dipping sauce.
Note: Leftover sauce is tasty on pasta or shrimp.