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.
|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|
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.
|3||cloves garlic, crushed|
|4||anchovy fillets, coarsely chopped|
|1/2||cup walnut or olive oil|
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"