Vegetable kebobs with bagna cauda dressing

May 24, 2006

Serves 4

The Italian dressing bagna cauda is a warm anchovy-flavored mixture of olive oil and butter. It's rich and quite nice on these skewers of vegetables.

KEBOBS

2 ears fresh corn, shucked and each cut into 6 slices 2 each red and yellow bell peppers, seeded and cut into 2-inch pieces 12 large button mushrooms, stemmed 8 small onions, peeled Olive oil (for sprinkling) Salt and pepper, to taste 1. Soak 12 bamboo skewers in water for 10 minutes. Thread the corn pieces, bell peppers, mushrooms, and onions on the skewers, alternating the vegetables. Brush all over with oil and sprinkle with salt and pepper.

2. Prepare a charcoal or gas grill (if using gas, heat 2 elements to medium-high). Scrub the grill rack. Rub the rack lightly with canola oil.

3. If using charcoal, put your hand about 4 inches from the fire. If you can count to four before you need to pull your hand away, the coals are ready. For a gas grill, leave the elements on medium-high.

4. Place the skewers on the grill rack. Cover and cook, turning often, for 20 minutes, or until all the vegetables are cooked through.

DRESSING

3 cloves garlic, crushed 4 anchovy fillets, coarsely chopped 2 tablespoons butter 1/2 cup walnut or olive oil 1. In a saucepan, combine the garlic, anchovies, and butter. Stir well until the butter melts. Whisk in the oil and let the mixture sit over the lowest possible heat for 10 minutes, whisking often.

2. Arrange the cooked kebobs on a platter. Spoon some of the bagna cauda dressing over them. Serve the remaining dressing separately.

Adapted from ``Eating Outdoors"