Peppers, bell and poblano or any combination of your favorites
It’s this easy. I love to marinate veggies in my favorite aged balsamic vinegar, extra virgin olive oil, chopped basil, salt and pepper. Slice and throw on your grill woks and cook on medium being careful not to burn.
Let the peppers blacken, then peel and chop, I added a poblano for the perfect kick.
The tomatoes don’t take as long as the eggplant so watch them and take off first, after about 5 minutes. They should brighten in color when they’re done. The eggplant should be brushed with extra virgin oo, as well as the other veggies.
Just remember to turn after awhile, like a stir fry on the grill.
Marinate the fish (swordfish in this case) in the same mixture with additonal dijon mustard and crushed garlic.
Grill fish for about 3 minutes on each side, depending on the size of the fish.
Serve with the grilled veggies.