Ingredients
-
1 rustic French baguette, sliced diagonally rustic french baguette1 rustic French baguette, sliced diagonally
-
1 bunch asparagus, trimmed asparagus1 bunch asparagus, trimmed
-
1 can artichoke hearts, drained and quartered artichoke hearts1 can artichoke hearts, drained and quartered
-
1 tbsp olive oil olive oil1 tbsp olive oil
-
Sea salt and black pepper, to taste black pepperSea salt and black pepper, to taste
-
1/2 cup vegan mayonnaise vegan mayonnaise1/2 cup vegan mayonnaise
-
2 tbsp fresh lemon juice lemon juice2 tbsp fresh lemon juice
-
2 tsp capers, finely chopped capers2 tsp capers, finely chopped
-
1 small garlic clove, minced garlic1 small garlic clove, minced
-
1 tbsp fresh parsley, chopped fresh parsley1 tbsp fresh parsley, chopped
-
1 tbsp fresh tarragon, chopped fresh tarragon1 tbsp fresh tarragon, chopped
Directions
Focus on grilling the vegetables just until charred but still vibrant. The aioli can be made ahead for easy assembly. For gluten-free, use your favorite gluten-free baguette. For a richer flavor, add a sprinkle of vegan parmesan or nutritional yeast before serving. This recipe is also delicious with grilled zucchini or eggplant.
Steps
|
1
Done
|
Preheat a grill or grill pan to medium-high heat. |
|
2
Done
|
Brush baguette slices, asparagus, and artichoke hearts with olive oil. Season with salt and black pepper. |
|
3
Done
|
Grill the baguette slices until crisp and lightly charred, about 1–2 minutes per side. Remove and set aside. |
|
4
Done
|
Grill asparagus and artichoke hearts until tender and grill-marked, about 3–5 minutes, turning occasionally. |
|
5
Done
|
Meanwhile, make the vegan lemon-caper aioli: combine vegan mayonnaise, lemon juice, capers, garlic, lemon zest, and a pinch of salt in a small bowl. Mix well. |
|
6
Done
|
To assemble, arrange grilled baguette slices on a serving platter. Top with grilled asparagus and artichoke hearts. |
|
7
Done
|
Drizzle with lemon-caper aioli and sprinkle with chopped parsley, tarragon, and optional microgreens. |
|
8
Done
|
Serve immediately while warm. |
