Recipe: Market vegetables with buttermilk ranch & bagna càuda

Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip. Part of our Christmas Barbecue Menu. 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 … Continue reading Recipe: Market vegetables with buttermilk ranch & bagna càuda