08/28/2026
Take your grilled veggies to the next level this summer with an unexpected addition of anchovy butter! To make this deeply savory butter, start with softened butter and mash in a few finely minced anchovy fillets until they dissolve into a smooth, umami-rich base. Add a small clove of minced garlic, fresh lemon zest and a squeeze of lemon juice to brighten everything, along with a pinch of chili flakes, black pepper, and just a light touch of salt (the anchovies do most of that work).
Use it two ways:
- Before grilling: toss or brush vegetables lightly with the butter so it coats and flavors as they cook.
- After grilling: finish hot veggies with a brush of the butter so it melts into the charred edges
Try it on grilled or oven-roasted vegetables like zucchini, corn, peppers, asparagus, cabbage slices, or fennel. It transforms simple, affordable summer produce into something rich, and packed with flavor. No one will taste “anchovy,” just a buttery, restaurant-level finish that makes vegetables the main event.
