Chipotle Glazed Barbecue Crudite with Cabrales Blue Cheese Dip

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1/2 cup red wine vinegar

2 cloves garlic, finely chopped

2 tablespoons chipotle pepper puree (in adobo)

3/4 cup olive oil

1 tablespoon honey

Salt and freshly ground pepper

16 baby carrots, blanched

1 large fennel bulb, peeled and sliced lengthwise 1/2-inch thick

8 pattypan squash

8 baby zucchini, halved lengthwise

16 asparagus spears, trimmed

2 red bell peppers, seeded and quartered

2 yellow bell peppers, seeded and quartered

2 poblanos, seeded and quartered

Salt and freshly ground black pepper

Cabrales Dip:

2 cups creme fraiche or low fat sour cream

1/2 cup finely crumbled cabrales

2 tablespoons finely chopped cilantro leaves

Salt and freshly ground pepper