Grilled Antipasto With Garlicky Bean Dip

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One 19-ounce can cannellini beans, drained and rinsed

2 small garlic cloves, minced

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, plus more for brushing

1/2 cup chopped basil

Salt and freshly ground pepper

6 small Italian frying peppers or Cubanelle peppers

4 medium zucchini, sliced lengthwise 1/4 inch thick

Two 1-pound eggplants, sliced lengthwise 1/2 inch thick

2 dozen anchovy fillets

2 dozen marinated bocconcini (about 3/4 pound)

2 large beefsteak tomatoes (1 pound each), sliced crosswise 1/2 inch thick

Grilled country bread, for serving

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