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

Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing Recipe
11 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
Nutrition
566
28% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

49% 32

Saturated

24% 5

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 4

Carbs

20% 61

Carbs (net)

- 52

Fiber

37% 9

Sugars

- 10

Sugars, added

- 0

Protein

28% 14

Cholesterol

- 0

Sodium

48% 1154

Calcium

16% 164

Magnesium

19% 81

Potassium

19% 882

Iron

43% 8

Zinc

20% 2

Phosphorus

35% 244

Vitamin A

10% 94

Vitamin C

52% 47

Thiamin (B1)

61% 1

Riboflavin (B2)

48% 1

Niacin (B3)

38% 6

Vitamin B6

36% 0

Folate equivalent (total)

98% 394

Folate (food)

- 161

Folic acid

- 137

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

43% 6

Vitamin K

132% 159

Sugar alcohols

- 0

Water

- 384
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