2 hearts romaine lettuce, or 1 small head, rinsed, dried, and chopped
1 small red onion, halved and sliced
Instructions
Heat the oven to 400°F. Prepare a charcoal or gas grill for direct cooking. (Or turn on the broiler and position the rack about 4 inches below the heat after you’ve made the croutons.) Put the bread on a rimmed baking sheet, drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Cook, stirring every 5 minutes, until the croutons are golden and crisp, 10 to 15 minutes. When the croutons are done, toss them with the nutritional yeast.
Put the zucchini and asparagus on a rimmed baking sheet and drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. When the fire (or broiler) is ready, grill or broil the vegetables until they are tender and charred, turning them as necessary to prevent burning, 6 to 12 minutes for the asparagus and 10 to 15 minutes for the zucchini. Rub a large bowl with the garlic. Cut the vegetables into bite-sized pieces and transfer to the bowl.
Put the capers in a small bowl and mash them with a fork. Add the vegan mayonnaise, the vinegar, and soy sauce and sprinkle with salt and lots of black pepper. Whisk to combine, then whisk continuously while you slowly pour in the remaining 4 tablespoons oil. Taste and adjust the seasoning. To serve, add the lettuce and onion to the grilled vegetables, drizzle with half the dressing or more to taste, and scatter some croutons on top. Toss, adding more dressing or croutons if you like, and serve. Pass the remaining dressing and croutons at the table.