Grilled Antipasto with Garlicky Bean Dip

foodandwine.com

Pjsanders

One 19-ounce can cannellini beans, drained and rinsed

2 small garlic cloves, minced

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, plus more for brushing

½ cup chopped basil

Salt and freshly ground pepper

6 small Italian frying peppers or Cubanelle peppers

4 medium zucchini, sliced lengthwise ¼ inch thick

Two 1-pound eggplants, sliced lengthwise ½ inch thick

2 dozen anchovy fillets

2 dozen marinated bocconcini (about ¾ pound)

2 large beefsteak tomatoes (1 pound each), sliced crosswise ½ inch thick

Grilled country bread, for serving

Directions at foodandwine.com

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