Panzanella with Grilled Asparagus, Nicoise Olives and Capers
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Ingredients:
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Grilled asparagus
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6 (1-inch-thick) slices day-old hard crusted whole grain bread
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1/4 cup red wine vinegar
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1/4 tsp. sea salt
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1/4 tsp. freshly ground pepper
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2 garlic cloves, minced
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1 Tbsp. olive oil
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1/2 cup nicoise olives, pitted
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2 Tbsp. capers, drained
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8 fresh basil leaves, thinly sliced
Directions:
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Grill bread about one minute on each side or until slightly charred. Cut each slice into 1-inch cubes.
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Whisk vinegar, garlic, salt and pepper, and olive oil in a bowl until combined.
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Add asparagus, grilled bread, tomatoes, olives, capers, and basil; mix.
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Can let sit for 30 minutes.
Nutritional Analysis:
Calories: 141.79
Protein: 5.56 g
Fat - Total: 4.76 g
Saturated Fat: 0.57 g
Cholesterol: 0 mg
Dietary Fiber: 2.96 g
Sodium: 440.96 mg
Recipe provided by Cindy Kleckner, RD, LD, Cooper Clinic