Vegetables with Bagna Cauda

Vegetables with Bagna Cauda


¾ cup extra virgin olive oil
½ cup butter, cubed
16 cloves garlic, minced
12 anchovies pack in olive oil, drained and minced
1 lemon, zested and juiced
2 tablespoons Italian parsley, minced
Baby carrots
Cauliflower florets
Radishes, halved if large
Broccoli florets
Rustic bread, torn into cubes


In small saucepan, bring olive oil, butter, garlic, anchovies, and lemon zest and juice to a boil. Reduce heat and simmer gently, stirring occasionally, 1 hour. Serve with fresh veggies and bread cubes.

Makes about 1¼ cups

Recipe courtesy of Simi Winery Executive Chef Kolin Vazzoler.

Servings: 10
Serving Size: Per 2 tablespoons

Per Serving
Calories: 243
Cholesterol: 29 mg
Fat: 26 g
Sodium: 179 mg
Carbohydrates: 2 g
Protein: 2 g
Fiber: <1 g