Grill-Roasted Red Pepper and Garlic Dip | Williams Sonoma

Ingredients

• 6 large garlic cloves, peeled but left whole
• 3 Tbs. olive oil
• 3 red bell peppers
• 3 Tbs. fresh lemon juice
• 1 1/2 tsp. sweet paprika
• 1/2 tsp. ground coriander
• 1 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 1 crustless slice coarse country bread, 2 by 2 1/2 by 1 inch, torn into small pieces
• 1 English cucumber, peeled if desired and cut crosswise into thirds, then pieces quartered lengthwise
• 1 fennel bulb, trimmed and cut lengthwise into slices 1/2 inch thick
• 4 carrots, peeled and thickly sliced on the diagonal