2 appetizer servings
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.
- from Chef Michelle Weaver of The Charleston Grill, Charleston, South Carolina