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

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