Grilled Vegetables with Bagna Cauda

Classic bagna cauda is a sauce made with olive oil, butter, anchovies, and garlic, served warm, as an appetizer, with raw vegetables for dipping.Our version, poured over a platter of grilled vegetables, is hearty enough for a main dish.

PREP: 30 minutes GRILL: 5 to 15 minutes

MAKES: 10 side-dish servings

BAGNA CAUDA

¼ cup olive oil

5 canned anchovy fillets, minced

2 garlic cloves, minced

½ teaspoon freshly grated lemon peel

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

VEGETABLES

3 large all-purpose potatoes
(about 1 ½ pounds total), unpeeled,
cut lengthwise into ½ -inch-thick slices

2 tablespoons fresh lemon juice

1 tablespoon olive oil

4 small zucchini (about 6 ounces each),
each cut lengthwise into 3 pieces

3 medium heads Belgian endive,
each cut lengthwise in half

2 large red peppers, each cut lengthwise in
half, stems and seeds removed

1 large yellow pepper, cut lengthwise in half,
stem and seeds removed

2 bunches green onions

2 tablespoons chopped fresh parsley for
garnish

1. Prepare Bagna Cauda: In small bowl, with wire whisk, combine oil, anchovies, garlic, lemon peel, salt, and pepper; set aside. Makes ½ cup.

2. In deep 12-inch skillet, heat potato slices and enough water to cover to boiling. Reduce heat to low; cover and simmer until tender, 8 to 12 minutes. With slotted spoon, remove potatoes to paper towels to drain; pat dry.

3. Prepare outdoor grill for direct grilling over medium heat.

4. In small bowl, mix lemon juice and oil. Brush cooked potato slices and other vegetables with lemon-juice mixture on 1 side. Grill vegetables in batches, turning over once and brushing with remaining lemon-juice mixture, until browned and tender, 5 to 15 minutes, depending on the vegetable.

5. Transfer vegetables to large platter as they are done. Stir Bagna Cauda and pour over vegetables. Sprinkle with parsley for garnish.

EACH SERVING: About 200 calories, 4g protein, 18g carbohydrate, 7g total fat (1 saturated), 2mg cholesterol, 195mg sodium