Grilling the vegetables makes them incredibly flavorful. With the umami, briny flavor of the anchovies, you serve a salad that is perfect for summer days. Serve the recipe as a lunch or side dish. Enjoy!
1 Preheat the oven to 392°F (200°C). Make sure the oven is preheated both above and below. Line a baking tray with baking paper.
2 Cut the red bell pepper, eggplant, red onion, shallot and fennel into approximately equal pieces. Do not make the pieces too small.
3 Cut the butts off the asparagus tips. Place the asparagus tips and other vegetables on the baking tray. Drizzle with the olive oil and mix well. Sprinkle with salt and pepper.
4 Roast the vegetables in the oven for 30 minutes. Meanwhile, finely chop the dill.
5 Remove the vegetables from the oven and let them cool for 10 minutes. Drizzle with oil (you can also use the oil from the anchovy can) and mix with the lemon juice. Garnish the salad with the anchovies and dill.