Grilled vegetables and snapper

Stay well fed with this inspiring grilled fish meal idea - ready in half an hour!

Recipe «Grilled vegetables and snapper» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3 zucchinis, 2 Japanese eggplants, 3 roma tomatoes, 1 red onion, 1 red capsicum , 80ml olive oil, 8 sprigs thyme, 4 snapper fillets, skin on, pin-boned , 80g pitted kalamata olives, 2 tbsp red wine vinegar, 1/4 bunch basil.

Ingredients:

• 3 zucchinis 
• 2 Japanese eggplants 
• 3 roma tomatoes 
• 1 red onion 
• 1 red capsicum 
• 80ml olive oil 
• 8 sprigs thyme 
• 4 snapper fillets, skin on, pin-boned 
• 80g pitted kalamata olives 
• 2 tbsp red wine vinegar 
• 1/4 bunch basil 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide vegetables among plates and top with fish to serve.