Grilled Asparagus, Zucchini, And Bread Salad With O

Name: Grilled Asparagus, Zucchini, And Bread Salad With Olive-Caper Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions, cut into 1/2-inch slices; 1 pound zucchini (about 3 medium), split in half lengthwise; 1 1/2 pounds asparagus, trimmed; 1 loaf Italian bread (about 12 ounces), split in half lengthwise; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 lemon; 1/4 cup chopped pitted black olives (such as kalamata); 1/4 cup capers, drained, rinsed, dried, and chopped; 1/4 cup chopped fresh parsley leaves; 3 tablespoons red wine vinegar

Servings: persons

2 medium red onions, cut into 1/2-inch slices
1 pound zucchini (about 3 medium), split in half lengthwise
1 1/2 pounds asparagus, trimmed
1 loaf Italian bread (about 12 ounces), split in half lengthwise
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon
1/4 cup chopped pitted black olives (such as kalamata)
1/4 cup capers, drained, rinsed, dried, and chopped
1/4 cup chopped fresh parsley leaves
3 tablespoons red wine vinegar

1
Place onion slices flat on cutting board thread two wooden skewers through each onion slices to keep them flat as they grill. Place onions, zucchini, asparagus, and bread on two large rimmed baking sheets. Drizzle evenly with 1/4 cup olive oil and rub with hands to coat all the vegetables and bread evenly. Season everything with salt and pepper. Set aside.
2
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
3
and
4
the grilling grate. If using a gas grill, preheat half the grill to high.
5
When fire is ready, place bread over cool side of grill. Place onions in center of grill. Place zucchini cut-side-down over hot side. Cook, turning once until well charred on both sides and just starting to become tender, about 4 minutes total. Return to baking sheet. Check bread and flip and rotate to make sure it's drying evenly. Check onions and flip if necessary.
6
Add asparagus to hot side of grill and cook, turning occasionally until well charred and barely tender, about 3 minutes total. Return to baking sheet. Continue cooking onions until charred and tender throughout, about 10 minutes total. Return to baking sheet.
7
When bread is mostly dry, transfer to hot side of grill and cook, turning occasionally, until well toasted and lightly charred, about 1 minute total. Return to baking sheet. Split lemon and place on grill cut-side-down. Grill until lightly charred and warm about 4 minutes.
8
Combine olives, capers, parsley, vinegar, and remaining 1/4 cup olive oil in a large bowl and whisk to combine. Cut zucchini, asparagus, bread, and onions into rough chunks and add to bowl. Season with salt and pepper and toss everything well to combine, adding extra olive oil to taste if desired.
9
Transfer salad to a bowl and serve with charred lemon halves.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium red onions, cut into 1/2-inch slices, 1 pound zucchini (about 3 medium), split in half lengthwise, 1 1/2 pounds asparagus, trimmed, 1 loaf Italian bread (about 12 ounces), split in half lengthwise, and more.

Yes, Grilled Asparagus, Zucchini, And Bread Salad With Olive-Caper Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Asparagus, Zucchini, And Bread Salad With Olive-Caper Dressing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions