Panzanella with Grilled Asparagus, Nicoise Olives and Capers

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Ingredients:

• Grilled asparagus
• 6 (1-inch-thick) slices day-old hard crusted whole grain bread
• 1/4 cup red wine vinegar
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground pepper
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 1/2 cup nicoise olives, pitted
• 2 Tbsp. capers, drained
• 8 fresh basil leaves, thinly sliced

Directions:

1. Grill bread about one minute on each side or until slightly charred. Cut each slice into 1-inch cubes.
2. Whisk vinegar, garlic, salt and pepper, and olive oil in a bowl until combined.
3. Add asparagus, grilled bread, tomatoes, olives, capers, and basil; mix.
4. 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