Grilled Vegetables With Garlic Anchovy Dip Recipe

This Grilled Vegetables with Garlic Anchovy Dip recipe combines colorful peppers, sweet potatoes, carrots, asparagus, and cherry tomatoes with a rich dip made from roasted garlic, anchovies, butter, and olive oil. Featured on License to Grill with Rob Rainford, this easy barbecue side delivers smoky vegetables alongside a bold, savoury sauce packed with roasted garlic flavour.

The Inspiration

Anchovies bring an unmistakable savoury quality to the sauce. Rather than dominating the dip, they combine with the roasted garlic and olive oil to create a rich, complex flavour that pairs especially well with lightly charred vegetables.

The vegetable selection provides plenty of contrast in colour, texture, and sweetness. Red peppers become tender and slightly smoky, while carrots and sweet potatoes bring natural sweetness. Asparagus cooks quickly and develops grilled flavour, and cherry tomatoes add juicy freshness.

Featured in the Blind Date with Garlic episode, the recipe puts garlic at the centre of the dish without overwhelming the vegetables. The roasted garlic dip complements rather than covers the natural flavours of the produce, making this a versatile side dish for outdoor entertaining.

Ingredients

Vegetables

3 red peppers
12 cherry tomatoes
6 small sweet potatoes (1½ lbs)
6 carrots (375 g)
2 lbs of asparagus, trimmed (1000 g)
4 tablespoons of extra virgin olive oil (60ml)
Salt and ground pepper to taste

Dip

1 large bulb of garlic
Freshly ground cracked black pepper
3 sprigs of fresh thyme
1 tablespoon of olive oil (15ml)
2 ½ ounces of drained anchovy fillets, chopped (65g)
2 tablespoons of unsalted butter, melted (30 ml)
1 cup of extra virgin olive oil (250ml)

Method

Preheat the grill to medium high heat
To make the dip first roast the garlic. Cut the top off of the garlic bulb. Using a fork, poke holes in the exposed garlic. Rub with olive oil and season with cracked black pepper. Add a few sprigs of thyme and wrap it all in tin foil. Place on the grill for approximately ½ hour.
When the garlic has completely roasted, squish the bulbs from the skin into a blender. Add the chopped anchovies and butter and whiz. Season with freshly ground pepper.
For the vegetables, cut the sweet potatoes, carrots, and red peppers lengthwise into large even pieces (thirds or quarters) and place them in a large glass bowl. Add the cherry tomatoes and asparagus. Add the olive oil and season generously. Toss the vegetables.
Arrange the vegetables on the grill and cook for approximately 1 ½ minutes per side with the lid up.
Serve warm with the dip on the side.

Serving Suggestions

These Grilled Vegetables with Garlic Anchovy Dip make an excellent side for grilled chicken, pork, steak, or seafood. The sweetness of the carrots, peppers, and sweet potatoes balances the salty richness of the anchovy dip, while asparagus and cherry tomatoes add freshness and variety.

For a casual backyard barbecue, arrange the vegetables on a large platter with the dip in a bowl at the centre so guests can serve themselves. The colorful assortment makes an attractive addition to a buffet alongside grilled meats, salads, fresh bread, and other barbecue sides.

The dish can also be served as a warm appetizer. Offer the vegetables with small plates and allow guests to dip each piece into the roasted garlic anchovy sauce. The combination of charred vegetables and savoury dip makes a satisfying starter without requiring elaborate preparation.

Final Thoughts

This Grilled Vegetables with Garlic Anchovy Dip recipe shows how a simple platter of vegetables can become a standout barbecue dish with the right accompaniment. Featured on License to Grill with Rob Rainford, this recipe captures the spirit of the Blind Date with Garlic episode by making roasted garlic a central part of the finished dish.

Find more recipes from License to Grill here!