Grilled Swordfish and Summer Vegetables with Basil Vinaigrette

By á-58

Ingredients

• 1/2 cup basil leaves
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 small garlic clove
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• 1 yellow bell pepper
• One 1 1/4-pound eggplant, halved lengthwise and cut crosswise into 1/4-inch slices
• 1 medium zucchini, cut on the bias 1/4-inch thick
• Four 6-ounce swordfish fillets

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1. Light a grill. In a blender, combine the basil with the red wine vinegar, Dijon mustard, garlic and 1/4 cup of the olive oil and puree until smooth. Season with salt and pepper.

2. Grill the bell pepper, turning frequently, until charred all over, about 8 minutes. Transfer to a plate and let cool. Discard the skin and seeds and slice the pepper 1 1/2 inch thick.

3. Brush the eggplant and zucchini with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and tender, about 4 minutes. Transfer to a platter and keep warm.

4. Brush the swordfish with oil, season with salt and pepper and grill, turning once, until just cooked through, about 6 minutes. Transfer to the platter, drizzle with the vinaigrette and serve, passing any remaining vinaigrette at the table.