Swordfish Tavernetta

Ingredients

• 4 Swordfish steaks; 5 to 8
• -ounces each
• 1 Yellow, red & green pepper;
• -sliced lengthwise
• 1 sm. Eggplant; thinly sliced
• -lengthwise
• 1 Zucchini; sliced lengthwise
• 1 Yellow squash; sliced
• -lengthwise
• 2 Carrots; sliced lengthwise
• 1 cup Broccoli florets
• 2 Idaho potatoes; sliced thin
• 6 To 8 asparagus
• MMMMM------------------MARINADE FOR VEGETABLES-----------------------
• 1/2 cup Extra virgin olive oil
• 1/2 cup Balsamic vinegar
• 1/4 cup Seasoned rice vinegar
• 1 oz. Brandy
• 1 tsp. Tabasco sauce
• 1 tsp. Rosemary
• MMMMM---------------------MARINADE FOR FISH--------------------------
• 2 oz. Extra virgin olive oil
• 1 oz. Chardonnay wine
• 1/2 Lemon's juice
• 6 Mint leaves; crushed
• Salt and pepper to taste