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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 small eggplant, unpeeled, cut into 1/2-inch thick rounds |
1 medium zucchini, cut into 1/2-inch thick rounds |
2 large roma (plum) tomatoes cut into 1/2-inch thick rounds |
6 tablespoon(s) olive oil and vinegar dressing (such as h.t. traders), divided |
4 8-ounce trout |
4 tablespoon(s) fresh lemon juice, divided |
4 teaspoon(s) extra-virgin olive oil, divided |
1/2 teaspoon(s) dried rosemary leaves |
Directions:
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Place eggplant, zucchini and tomatoes in a large shallow dish. Drizzle with 4 tablespoons of the dressing; turn to coat. Season with salt and pepper to taste.
2. Place vegetables on grill. Grill 2 minutes per side or until tender and lightly charred. Transfer to a cutting board; coarsely chop. Place in a medium bowl; drizzle with remaining 2 tablespoons dressing. Loosely cover with foil; keep warm.
3. Drizzle each trout with 1 tablespoon lemon juice and 1 teaspoon of the oil. Sprinkle with rosemary, and salt and pepper to taste. Place trout on grill, skin side up. Grill 2 to 3 minutes per side or until fish flakes easily with a fork. Remove from grill, and serve with grilled vegetables.
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