Dinner Tonight: Grilled Asparagus Panzanella
Dinner Tonight: Grilled Asparagus Panzanella could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 4 servings with 439 calories, 9g of protein, and 31g of fat each. For $3.23 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 34 would say it hit the spot. This recipe from Serious Eats requires yellow cherry tomatoes, bread, capers, and olive oil. It works well as a rather expensive side dish. From preparation to the plate, this recipe takes about 45 minutes. The Fourth Of July will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 82%, this dish is excellent. Try Dinner Tonight: Summer Panzanella, Dinner Tonight: Asparagus and Shiitake Risotto, and Dinner Tonight: Spring Asparagus and Bacon Hash for similar recipes.
Servings: 4
Ingredients:
1 1/2 pounds asparagus, ends trimmed
6 slices country style bread
2 tablespoons capers
8 red cherry tomatoes, quartered
2 garlic cloves, minced
1/2 cup plus 3 tablespoons of extra-virgin olive oil
1/2 cup Niçoise olives, pitted
1 small red onion, halved and thinly sliced
1/4 cup red wine vinegar
Salt and black pepper
8 yellow cherry tomatoes, quartered
Equipment:
grill
bowl
whisk
Cooking instruction summary:
Procedures 1 Heat the grill to high. Grill the bread slices until slightly charred on both sides. Cut into 1-inch cubes. 2 Toss the asparagus with 3 tablespoons of the olive oil. Sprinkle with salt and pepper. Grill for 3 to 5 minutes, until tender. Cut into 1-inch segments. 3 Add the vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the oil in a large bowl. Whisk together until combined. Add the tomatoes, onion, olives, capers, grilled bread, and the asparagus. Toss well and set aside for 30 minutes before serving.
Step by step:
1. 1
2. Heat the grill to high. Grill the bread slices until slightly charred on both sides.
3. Cut into 1-inch cubes.
4. 2
5. Toss the asparagus with 3 tablespoons of the olive oil. Sprinkle with salt and pepper. Grill for 3 to 5 minutes, until tender.
6. Cut into 1-inch segments.
7. 3
8. Add the vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the oil in a large bowl.
9. Whisk together until combined.
10. Add the tomatoes, onion, olives, capers, grilled bread, and the asparagus. Toss well and set aside for 30 minutes before serving.
Nutrition Information:
covered percent of daily need
