Grilled Swordfish and Summer Vegetables with Basil Vinaigrette

Name: Grilled Swordfish and Summer Vegetables with Basil Vinaigrette
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

10 ingredients

11 steps

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

Directions

1

Light a grill.
2

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.
3

Season with salt and pepper.
4

Grill the bell pepper, turning frequently, until charred all over, about 8 minutes.
5

Transfer to a plate and let cool.
6

Discard the skin and seeds and slice the pepper 1 1/2 inch thick.
7

Brush the eggplant and zucchini with olive oil and season with salt and pepper.
8

Grill over moderately high heat, turning once, until lightly charred and tender, about 4 minutes.
9

Transfer to a platter and keep warm.
10

Brush the swordfish with oil, season with salt and pepper and grill, turning once, until just cooked through, about 6 minutes.
11

Transfer to the platter, drizzle with the vinaigrette and serve, passing any remaining vinaigrette at the table.