Grilled vegetables and snapper

Recipe Information

Ingredients

• 3 zucchini, sliced

• 2 Japanese eggplants, sliced

• 1 red onion, sliced in 6 wedges

• 3 Roma tomatoes, sliced

• 1 red bell pepper, sliced

• 1/3 cup olive oil, divided

• 8 sprigs thyme, divided

• 3 tablespoons black pepper

• 1 tablespoon salt

• 4 snapper fillets, skin on, pin-boned

• 60g pitted kalamata olives

• 2 tablespoons red wine vinegar

• 1/4 bunch basil

Directions

• Preheat a grill to 250 degrees F.

• Combine the zucchini, eggplant, onion, tomatoes, and peppers in a large bowl. Add 2 tablespoons of oil and strip the leaves from four thyme sprigs into the bowl. Add salt and black pepper and stir well to coat.

• Grill the vegetables for 3 minutes, then transfer to cutting board to cool.

• Place the snapper on a tray, sprinkle with 2 tablespoons of oil, then place the remaining thyme sprigs on top.

• Grill the fish for 7 minutes on each side or until just cooked through. Set aside to rest for 5 minutes.

• Transfer the cooled vegetables to a large bowl with the olives and drizzle with vinegar and the remaining oil. Add the basil leaves and toss gently to combine.

• Divide the vegetables among plates and top with fish to serve.

Nutrition (per serving)

• Calories: 600 cal

• Total fat: 15g

• Saturated fat: 3g

• Monounsaturated fat: 12g

• Cholesterol: 12mg

• Sodium: 200mg

• Potassium: 0mg

• Carbohydrate: 20g

• Fiber: 7g

• Protein: 19g