Grilled Squash Bagna Cauda
Servings
24 14-oz. servings
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Ingredients
- 9 lb. Markon Medium Zucchini
- 9 lb. Markon Medium Yellow Squash
- 6 lb. (Recipe) Whole Roasted Rainbow Carrots
- 3 c. (Recipe) Bagna Cauda
- to taste Kosher Salt
- to taste Trade East Black Pepper
- 24 Tbsp. Crispy Milanese Bread Crumbs
- 6 oz. Primo Gusto Imported Parmesan Cheese, Fancy Shredded
- 12 oz. (Recipe) Haystack Onions
Recipe Preparation
Preparation Instructions
Slice the zucchini and yellow squash into 4″-long, ¼”-wide sticks and place in separate storage containers.
To prepare à la carte:
1. Place 6 oz. each of zucchini and yellow squash and 4 oz. of whole roasted rainbow carrots in a stainless-steel mixing bowl. Drizzle 1 Tbsp. of bagna cauda over the vegetable mixture. Season to taste with salt and pepper. Mix together thoroughly.
2. Place on a char-grill and cook on all sides until warmed through. Stack the vegetables in a warmed serving dish. Drizzle 1 oz. of bagna cauda over the vegetables. Sprinkle the vegetables with 1 Tbsp. each of shredded Parmesan cheese and bread crumbs. Stack ½ oz. of warm onions on top of the vegetables.
