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

Ingredients

• 2 medium red onions, cut into 1/2-inch slices
• 1 pound zucchini, split in half lengthwise
• 1 1/2 pounds asparagus, trimmed
• 1 loaf Italian bread, 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

Directions

1. Lay the onion slices flat on a cutting board, then run 2 wooden skewers through each slice so the rings hold together on the grill. Arrange the onions, zucchini, asparagus, and bread across 2 large rimmed baking sheets. Pour 1/4 cup olive oil over everything as evenly as you can, then use your hands to rub it onto the vegetables and bread. Sprinkle with salt and pepper, and set the pans aside.
2. For a charcoal grill, light 1 chimney full of charcoal. Once the coals are lit and coated with gray ash, pour them into the grill and spread them over 1/2 of the coal grate. Put the cooking grate in position, cover the grill, and let it heat for 5 minutes. Clean the grate and oil it. If you are using a gas grill, heat 1/2 the grill on high.
3. When the fire is ready, set the bread on the cool side of the grill. Put the onions in the center of the grill, and place the zucchini cut side down on the hot side. Cook the zucchini, turning it 1 time, until it is well charred on 2 sides and just beginning to soften, about 4 minutes total. Move it back to the baking sheet. Check the bread, then flip and rotate it so it dries evenly. Check the onions too, and turn them over if they need it.
4. Add the asparagus to the hot side of the grill. Cook it, turning now and then, until it is nicely charred and just barely tender, about 3 minutes total. Move it back to the baking sheet. Keep cooking the onions until they are charred and tender all the way through, about 10 minutes total, then return them to the baking sheet.
5. Once the bread is mostly dry, move it to the hot side of the grill. Cook it, turning as needed, until it is well toasted with a little char, about 1 minute total. Put it back on the baking sheet. Split the lemon and place it on the grill cut side down. Grill until it is warm and lightly charred, about 4 minutes.
6. In a large bowl, whisk together the olives, capers, parsley, vinegar, and the remaining 1/4 cup olive oil. Cut the zucchini, asparagus, bread, and onions into rough chunks, then add them to the bowl. Season with salt and pepper and toss well, adding extra olive oil to taste if you want it.
7. Transfer the salad to a bowl and serve it with the charred lemon halves.