Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip. 

Recipe by: Anthony Hoy Fong  Photos: Liz Clarkson  Styling: Catherine Milford

Serves: 6
Ready in: 1 hour

INGREDIENTS

Market vegetables:
12-14 asparagus spears
10-12 fingerling potatoes (assorted purple, golden and red-skinned varieties)
2 Tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
¼ head cauliflower (assorted purple, yellow and green varieties)
10-12 sugar snap peas
6 radishes
8-10 baby carrots
¼ fennel bulb (including fronds)

Buttermilk Ranch:
½ cup buttermilk
¼ cup mayonnaise
3 Tbsp sour cream
1 Tbsp chopped parsley
2 Tbsp chopped chives
2 tsp malt vinegar
1 garlic clove, minced
½ tsp sea salt
3 or 4 turns of freshly ground black pepper

Bagna Càuda Dip:
¾ cup extra-virgin olive oil
4 tbsp butter
10 anchovy fillets, minced
¼ tsp dried red chilli flakes
6 garlic cloves, minced
3 tbsp chopped parsley
2 tbsp chopped basil
2 tbsp chopped chives

METHOD

Remove and discard woody asparagus ends. Cut potatoes in half lengthwise, leaving any small ones whole. Toss asparagus and potatoes in the olive oil and season well with salt and pepper. Grill on the barbecue over a high heat until well charred, turning 2-3 times as they cook – the asparagus for 4-5 minutes; potatoes 7-8 minutes. Remove from the heat and leave to cool to room temperature.

Cut cauliflower into bite-sized florets, then blanch in a large pot of salted, boiling water with the sugar snaps for about 35 seconds. Plunge into iced water to halt the cooking process, then drain well. Cut radishes and carrots in half lengthwise. Finely slice fennel bulb and reserve fronds.

To make the ranch dressing, combine all the ingredients in a jar with a tight-fitting lid and shake vigorously until well combined and creamy. Refrigerate for 10-15 minutes to allow the flavours to meld.

To make the Bagna Càuda, put the oil, butter, anchovies, chilli flakes and garlic in a small pan over a low heat. Slowly warm for 15 minutes until melted and fragrant. Add herbs, stir well and serve warm in a dipping bowl.

Serve the vegetables on a platter with the Buttermilk Ranch and warm Bagna Càuda dipping sauces. Garnish with fennel fronds.