Grilled Swordfish with Roasted Mediterranean Vegetables

Ingredients

• 4 pieces swordfish steak
• 2 cups zucchini
• 1 cup eggplant
• 1 cup red bell peppers
• 1 cup cherry tomatoes
• 4 tablespoons olive oil
• 2 teaspoons lemon
• 2 cloves garlic
• 1 tablespoon basil
• 1 teaspoon oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat grill to medium-high heat.
2. 2Chop zucchini, eggplant, and red bell pepper into bite-sized pieces.
3. 3In a large bowl, toss the chopped vegetables and cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper.
4. 4Spread the vegetables on a baking sheet and roast in the oven at 425°F for about 20 minutes, until tender and slightly charred.
5. 5While vegetables are roasting, prepare the swordfish. Brush each steak with the remaining olive oil and season with salt, pepper, and a squeeze of lemon juice.
6. 6Grill swordfish steaks for about 5-7 minutes on each side, until opaque and flaky.
7. 7Mince the garlic, and finely chop the basil and oregano.
8. 8Combine herbs with the remaining lemon juice to create a simple, fresh dressing.
9. 9Once vegetables are roasted, remove from oven and toss with half of the herb dressing.
10. 10Serve the grilled swordfish on a platter, surrounded by the roasted vegetables.
11. 11Drizzle the remaining herb dressing over the swordfish steaks.
12. 12Garnish with additional fresh herbs if desired.