¾ cup extra-virgin olive oil
9 jarred anchovy fillets, drained
6 cloves garlic, chopped
3 tbs red wine vinegar
2 tbs drained capers
1/ 8 tsp pepper
Process ingredients in a food processor until smooth. Refrigerate in an airtight container for up to 3 days.
Brush vegetables with olive oil; Season with salt and pepper. Grill veggies, covered with grill lid, turning, until tender, about 3-6 minutes on each side until crisp-tender and grill marks appear. Remove from grill, and brush with vinaigrette. Arrange on a platter. Serve with remaining vinaigrette. *All You Magazine*