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