Grilled-Asparagus Panzanella

Prep: 20 minutes; Cook: 8 minutes; Stand: 30 minutes.

Yield: Makes 8 servings (serving size: 1 1/2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 9g
  • Saturated fat: 1g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 21g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 454mg
  • Calcium: 52mg

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 (1-inch-thick) slices day-old country-style bread
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 16 cherry tomatoes, mix of red and yellow, quartered
  • 1 small red onion, thinly sliced
  • 1/2 cup niçoise olives, pitted
  • 2 tablespoons capers, drained
  • 8 fresh basil leaves, thinly sliced, plus more for garnish

Preparation

  1. 1. Prepare grill.
  2. 2. Snap off tough ends of asparagus or trim with a knife, and peel the bottom half of the stalk, if necessary.
  3. 3. Place asparagus on a baking sheet, toss with olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill asparagus, perpendicular to the grates, for 3–5 minutes on each side or until just crisp-tender.
  4. 4. Grill the bread about 1 minute per side or until slightly charred. Cut each slice into 1-inch cubes.
  5. 5. Whisk vinegar, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and extra-virgin olive oil in a large bowl until combined. Add asparagus, grilled bread, tomatoes, and remaining ingredients; mix. Season with more salt and pepper, if desired. Let sit at room temperature for at least 30 minutes.
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