Melissa Rubel Jacobson
May 2013

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Recipe Summary test

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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