Chargrilled Vegetables with Bagna Càuda Dressing

1.	To make the dressing, put the anchovies and their oil (apart from ½ a tablespoon), capers, garlic and lemon zest into a small food processor and blend until smooth.
2.	Add the lemon juice with a pinch of pepper and mix together.
3.	With the motor running, pour in the olive oil and about 3 tablespoons of cold water. Taste and adjust the seasoning if necessary.
4.	Heat a griddle pan over a medium heat.
5.	Put the vegetables into a bowl and drizzle with a little olive oil. Season with a pinch of salt and pepper and toss to make sure all the vegetables are coated.
6.	When the griddle is hot, grill the vegetables in batches until they are all tender and lightly charred. Transfer to a serving platter once cooked.
7.	Drizzle the bagna càuda dressing over the vegetables or serve it in a separate bowl for dipping.

	1 Fennel Bulb — Cut vertically into 1cm Slices attached by the root
	1 Red Pepper — Cut into 6 Large Pieces
	2 Courgettes — Cut diagonally into 1cm thick slices
	8 Spring Onions
	For the Bagna Càuda Dressing
	1 x 50g tin Anchovies — Oil Reserved
	1 EL Capers
	2 Garlic Cloves — Roughly Chopped
	Zest and Juice of 1/2 Lemon
	50ml Olive Oil