GRILLED VEGETABLES WITH GARLIC ANCHOVY DIP
GRILLED VEGETABLES WITH GARLIC ANCHOVY DIP
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)
Vegetables
3 red peppers
12 cherry tomatoes
6 small sweet Potatos (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
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 Potatos, 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.
Yield: 6 servings
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)
Vegetables
3 red peppers
12 cherry tomatoes
6 small sweet Potatos (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
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 Potatos, 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.
Yield: 6 servings
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