Grilled Asparagus Zucchini and Bread Salad with Olive Caper Dressing Recipe
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
Instructions
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