Summer veg from the fire with bagna cauda
Celebrate the vibrant flavours of summer with grilled seasonal veg and a classic Italian garlic and anchovy bagna cauda sauce. Topped with fresh herbs for a delicious explosion of colours and flavours.
Preparation
Step 1
4 garlic cloves, chopped – 4 anchovy fillets, finely chopped – 60 ml extra virgin olive oil – 10 ml lemon juice
Heat the olive oil in a small saucepan over a low-medium heat. Add the chopped garlic and chopped anchovy fillets. Cook, stirring frequently, for 7–8 minutes until the garlic is fragrant and the anchovies have dissolved into the oil. Remove from the heat, puree with a handheld blender or grind in a mortar and set aside.
Step 2
70 g fresh courgette – 70 g young cauliflower – 4 whole spring onions – 6 asparagus spears – 1 red pepper – 5 g basil – 5 g parsley – 5 g fresh thyme – 10 ml olive oil – 30 ml Kikkoman Naturally Brewed Less Salt Soy Sauce
Preheat your campfire or grill. Brush the sliced or halved vegetables with olive oil and season with the Kikkoman Less Salt Soy Sauce. Place the prepared vegetables directly onto the grill racks. Grill over a direct flame (or grill), turning occasionally, until they are tender and have char marks (5-7 minutes). Arrange the grilled vegetables on a serving platter. Drizzle the warm bagna cauda sauce over the vegetables. Sprinkle with the chopped fresh herbs.
Recipe-ID: 1437
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/6/csm_Kikkoman_Naturally_Brewed_Less_Salt_Soy_Sauce_150ml_Dispenser_EN_vegan_73d375867e.webp "[Translate to Englisch (EU):]")
4 garlic cloves, chopped – 4 anchovy fillets, finely chopped – 60 ml extra virgin olive oil – 10 ml lemon juice
Heat the olive oil in a small saucepan over a low-medium heat. Add the chopped garlic and chopped anchovy fillets. Cook, stirring frequently, for 7–8 minutes until the garlic is fragrant and the anchovies have dissolved into the oil. Remove from the heat, puree with a handheld blender or grind in a mortar and set aside.
70 g fresh courgette – 70 g young cauliflower – 4 whole spring onions – 6 asparagus spears – 1 red pepper – 5 g basil – 5 g parsley – 5 g fresh thyme – 10 ml olive oil – 30 ml Kikkoman Naturally Brewed Less Salt Soy Sauce
Preheat your campfire or grill. Brush the sliced or halved vegetables with olive oil and season with the Kikkoman Less Salt Soy Sauce. Place the prepared vegetables directly onto the grill racks. Grill over a direct flame (or grill), turning occasionally, until they are tender and have char marks (5-7 minutes). Arrange the grilled vegetables on a serving platter. Drizzle the warm bagna cauda sauce over the vegetables. Sprinkle with the chopped fresh herbs.
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