For the pesto dip:

• 80 ml (1/3 cup) prepared pesto
• 80 ml (1/3 cup) plain Greek yogurt
• 80 ml (1/3 cup) mayonnaise
• 30 ml (2 tablespoons) freshly squeezed lemon juice or water
• 1 clove garlic, finely chopped, or 2 ml (½ teaspoon) garlic powder
• 2 ml (½ teaspoon) salt
• Freshly ground black pepper

For the cheese fondue and grilled vegetable platter :

• 2 zucchinis, sliced 1 cm thick
• 2 bell peppers, seeded, sliced into strips
• 1 eggplant, sliced 1 cm thick, then each slice cut into half-moons
• 1 bunch asparagus, trimmed
• 1 pint cherry tomatoes, threaded onto skewers
• 2 packages (180 g each) Bergeron Classique Smoked Fondue

1. In a bowl, whisk all ingredients together. Refrigerate until ready to serve.
2. Preheat the barbecue to medium-high heat, or a grill pan over high heat. Brush the grill or grill pan generously with oil. Grill all prepared vegetables to color and lightly soften them. Transfer them as they are cooked onto a serving platter.
3. Clean the barbecue grill or grill pan thoroughly, then generously oil again. Grill the Bergeron Classique Smoked Fondues on each side to color and warm them. Cut the grilled fondues in half, then add them to the grilled vegetable platter.
4. Serve the cheese fondue and grilled vegetables with the pesto dip.