Chef Isaac Toups' Grilled Garden Veggies with Bacon Vinaigrette

A favorite from the menu at Toups Meatery, in time for the Fourth of July.


Grilled Garden Vegetables Photo Credit Denny Culbert.jpg

4 ×

8 slices thick-cut bacon

5 cloves garlic, peeled

3 anchovy filets

½ cup apple cider vinegar

½ cup canola oil

1 lb. assorted vegetables, cut into 1/4 inch slices

1 tsp. Kosher salt

1 tsp. ground black pepper

½ tsp. crushed red pepper flakes

1 tbsp. extra virgin olive oil

sides & sauces