Grilled Vegetable Platter with Bagna Cauda Dip
A vibrant, smoky grilled vegetable platter paired with a warm, garlicky bagna cauda dip, perfect for any gathering where you want to impress with healthy, flavor-packed options.
Equipment
- Grill or grill pan
- Large bowl
- Small saucepan
- Serving platter
- Bowl for the dip
Ingredients
For the Grilled Vegetables:
- 1 medium zucchini sliced into 1/2-inch rounds (about 227g)
- 1 medium yellow squash sliced into 1/2-inch rounds (about 227g)
- 1 red bell pepper seeded and cut into wide strips (about 164g)
- 1 yellow bell pepper seeded and cut into wide strips (about 164g)
- 1 eggplant sliced into 1/2-inch rounds (about 454g)
- 1 red onion cut into wedges (about 200g)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Bagna Cauda Dip:
- 1/2 cup olive oil
- 6 anchovy fillets finely chopped (about 30g)
- 4 garlic cloves minced (about 16g)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, toss the zucchini, yellow squash, bell peppers, eggplant, and red onion with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Place the vegetables on the grill in a single layer, ensuring they are not overlapping.
- Grill the vegetables for 3-4 minutes on each side or until they have nice grill marks and are tender-crisp. Work in batches if necessary.
- Once grilled, remove the vegetables from the grill and arrange them on a serving platter.
- In a small saucepan over low heat, combine the olive oil, anchovies, and minced garlic.
- Cook gently for 5-7 minutes, stirring occasionally, until the anchovies dissolve and the garlic is fragrant but not browned.
- Add the butter to the saucepan and stir until melted and combined.
- Remove from heat and stir in the lemon juice and red pepper flakes.
- Transfer the bagna cauda to a serving bowl or keep warm on a small burner or candle warmer.
Notes
The bagna cauda dip can be made ahead and gently reheated before serving.
Feel free to choose other seasonal vegetables for grilling based on availability and preference.
For a vegan version, omit the anchovies and butter and use a vegan substitute or additional olive oil and a splash of soy sauce for umami flavor.
The vegetables can also be roasted in the oven if grilling is not an option.