In the classic Bagna Cauda recipe the vegetables to dip in the sauce are mixed and various. They can be cooked or raw, but all must be in season.
Raw veggies you can use are: hearts of white cabbage, endive and escarole, fresh peppers, spring onions quartered and dipped in Barbera wine, fennel, Belgian salad, turnips, Jerusalem artichoke, not to mention the hunchback thistle of Nizza Monferrato, which makes its appearance in November.
Some cooked veggies in season that you can use are: red beets, boiled potatoes, baked onions, fried pumpkin, roasted peppers.