For vegetables/bread
  • 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.

Web Exclusive