Grilled Vegetables With Garlic Anchovy Dip
Yield: 6 servings
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)
Directions
- 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.