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
1 medium zucchini, cut on the bias 1/4-inch thick
Four 6-ounce swordfish fillets
How to Make It
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.
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.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.