Grilled Vegetables with Garlic-Olive Tapenade

Ingredients

• ½ cup mixed pitted brine-cured olives, coarsely chopped
• 2 tsp chopped capers
• 1 small garlic cloves, smashed
• ¼ tsp crushed red pepper
• 2 Tbsp red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 small red onion, cut crosswise into 4 thick slices
• ½ medium cauliflower, cut into 2-inch florets
• ¾ pound medium asparagus, trimmed
• 1 large yellow bell pepper, cored and quartered
• ¼ cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper

Instructions

1. In a bowl, combine all of the tapenade ingredients. The tapenade can be refrigerated for up to 3 days.
2. Light a grill. Secure each onion slice on a toothpick. In a bowl, toss the onion and vegetables with the oil; season with salt and pepper.
3. Grill the vegetables, turning, until crisp-tender and charred in spots, 8 to 10 minutes.
4. Remove the toothpicks from the onion slices. In the large bowl, toss the vegetables with the tapenade.
5. Transfer the vegetables to individual plates or a serving platter.