For anyone that's interested, the dippers I used for my vegetarian cheese fondue were:
lightly steamed asparagus spears
grilled baby leeks
balsamic roasted pumpkin (thanks Simon for the idea!)
roasted new potatoes and purple potatoes
The fondue was a basic combination of grueyere and emmental plus dry white wine and a dash of dry sherry. It was such a huge hit that we decided against going to see the bonfire and fireworks in the pouring rain and warmed ourselves by the blue parafin flame of the fonduepot.