Grilled Squash with Bagna Cauda

Photo by Andrew Cebulka

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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
  1. For bagna cauda, mix all ingredients except squash together in a small bowl. Set aside.
  2. Prepare grill for medium heat and grill squash until tender, about 4 minutes per side.
  3. 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

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