Servings | 4 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 20 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Eggplant; Tomatoes; Snapper |
Category | Fruit; Seafood; Vegetables |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | Asian |
Cook Method | Broiling |
Diet |
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
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.
Calories: 600 cal
Total fat: 15g
Saturated fat: 3g
Monounsaturated fat: 12g
Cholesterol: 12mg
Sodium: 200mg
Potassium: 0mg
Carbohydrate: 20g
Fiber: 7g
Protein: 19g