Stay well fed with this inspiring grilled fish meal idea - ready in half an hour!
- Preheat a barbecue to medium–high. Cut zucchinis, eggplants and tomatoes in half lengthwise. Cut onion into 6 wedges. Cut capsicum in half, remove seeds, cut into 2cm-wide strips, then combine with other vegetables in a large bowl. Drizzle with 2 tablespoons oil. Strip leaves from 4 thyme sprigs into bowl, season with salt and pepper, then toss well to coat.
- Cook capsicum for 2 minutes each side or until tender and slightly charred. Cook remaining vegetables for 3 minutes each side, then transfer all vegetables to a chopping board.
- Place fish on a tray, drizzle with remaining 2 tablespoons oil, then strip leaves from remaining thyme sprigs over fish. Cook fish for 2 minutes each side or until just cooked through. Set aside to rest for 5 minutes.
- Meanwhile, halve tomatoes, cut zucchinis and eggplants into 3cm pieces, then transfer all vegetables to a large bowl with olives. Drizzle with vinegar and remaining oil. Tear over basil leaves and toss gently to combine.
- Divide vegetables among plates and top with fish to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set