Master Recipe: Bagna Cauda With 12 Vegetable Grill

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1 large eggplant


1 large cauliflower, cut into large florets

4 ears fresh corn, shucked, halved

6 bell peppers (red and yellow), halved, seeded

1 pound large asparagus (about 18 spears), trimmed, pared

2 large fennel bulbs, stalks removed, bulbs cut lengthwise into

3/4-inch-thick slices

3 leeks (white and light green only), halved lengthwise, well


2 heads radicchio, halved through the stem end

2 heads Belgian endive, halved through the stem end

4 portobello mushrooms, stems trimmed slightly

3 zucchini, ends trimmed, halved lengthwise

2 large onions, halved through the stem end

6 tablespoons olive oil

Vegetable oil as needed for grill

Bagna Cauda Sauce (see recipe)