For the skordalia
Toss the prepared vegetables in olive oil and season well. Place the vegetables on a grid over medium-hot coals and chargrill for 2-3 minutes or until charred but still raw. Arrange on a platter.
To make the skordalia, bring the potatoes to a boil in salted water and cook until tender. Drain and pass through a sieve until very smooth.
Place the almonds, milk, garlic, bay leaf and lemon zest in a medium-sized saucepan over a medium heat and bring to a simmer.
Reduce the heat to low and cook for 5 minutes, or until reduced by half. Remove the bay leaf and discard.
Place the milk mixture in a food processor with the potato and blend until smooth.
Season and add lemon juice and olive oil to taste.
Drizzle the skordalia with extra oil, sprinkle with salt and pepper and serve with the crudités.