Grilled Squash Bagna Cauda

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.