Here, ratatouille, a stew of late summer vegetables, turns into a summer-perfect grilled salad. The same vinaigrette flavours the tender grilled fish and the salad and carries the summery flavour throughout the meal. The vegetables vary in size, so skewering them separately by type ensures that they all touch the grill and cook through in the same time.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
Cut eggplant, zucchini, red and green peppers and red onion into 1-inch (2.5 cm) chunks; place in large bowl along with cherry tomatoes. Drizzle with 2 tbsp (25 mL) of the oil; toss to coat. Thread onto 12 long skewers, grouping same vegetables together.
Place skewers on greased grill over medium-high heat; close lid and grill, turning 3 times, until browned and tender, about 12 minutes. Remove vegetables from skewers and return to bowl; set salad aside.
Meanwhile, in small bowl, whisk together remaining oil, oregano, vinegar, mustard, garlic and half each of the salt and pepper; pour 1/4 cup (50 mL) over vegetables. Toss to coat; set aside.
Sprinkle remaining salt and pepper over fish; brush both sides with remaining dressing. Place, skin side down, on greased grill over medium-high heat; close lid and grill until fish flakes easily when tested, 8 to 10 minutes. Cut into serving-size pieces. Serve with salad.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 486 mg
- Protein 21 g
- Calories 296.0
- Total fat 18 g
- Cholesterol 62 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 10.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 53.0
