Grilled Squash with Bagna Cauda

Yields
2 appetizer servings

from Chef Michelle Weaver of The Charleston Grill, Charleston, South Carolina

½ teaspoon lemon zest

⅛ cup lemon juice

¼ teaspoon sherry vinegar

¼ teaspoon garlic, finely minced

4 anchovy filets, in oil, chopped

¼ teaspoon cracked pepper

¼ cup extra virgin olive oil

1 teaspoon fresh thyme, finely chopped

1 pound mixed squash (patty pan, crookneck, yellow, zucchini, etc.), sliced

For bagna cauda, mix all ingredients except squash together in a small bowl. Set aside.
Prepare grill for medium heat and grill squash until tender, about 4 minutes per side.
Dress warm squash with bagna cauda and arrande as desired on appetizer plates or on a small platter.

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