Grilled Veggies with Pipián Dip

Name: Grilled Veggies with Pipián Dip
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 8 ounces (225 g) calabacita (Mexican summer squash; can substitute zucchini), quartered; 1 slice sourdough bread; ½ cup (120 ml) grapeseed oil; ¼ cup (60 ml) olive oil; 1 tablespoon sea salt; 1 tablespoon freshly ground black pepper; 3 red bell peppers (5¼ ounces/300 g each), stems and seeds removed; 8 ounces (225 g) heirloom carrots, trimmed and peeled; ½ yellow squash, woody nub cut off; 2 teaspoons sea salt; 2 large heirloom tomatoes or tomatoes on the vine (14 ounces/400 g); 1 habanero, stem removed; 4 cloves garlic, peeled; ¼ cup (60 ml) red wine vinegar; 1 cup (140 g) raw almonds, lightly toasted in a skillet on the stovetop; ½ cup (120 ml) olive oil; 8 ounces (225 g) asparagus, woody nubs snapped off

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

Vegetarians should never feel unwelcome at a carne asada; they are always welcome at mine. I usually offer at least a few veggie-forward options for them, and anyone else who loves vegetables. If I turn my grill on, I usually like to throw any vegetables I have in the fridge on the grill because there is just something about grilling veggies that makes them taste better than any other way of cooking them.

Ingredients

Americas
Mexico
Side dish
Vegan
Central America

Ingredients

Method