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Grilled vegetables and snapper

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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