Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing Recipe

Serves: 4 Save

Ingredients (11)

  • 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

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