Grilled Swordfish With Roasted Mediterranean Vegetables

• 1 None red pepper, thickly sliced
• 1 None yellow pepper, thickly sliced
• 1 medium eggplant, thickly sliced
• 2 medium zucchini, thickly sliced
• 1/2 cup olive oil
• 8 oz cherry tomatoes
• 1/4 cup balsamic vinegar
• 1 clove garlic, crushed
• 2 tsp sugar
• 4 None swordfish steaks (7-8 oz each)
• 1/4 cup coarsely chopped fresh basil

1. Preheat the oven to 425u0b0F.
2. Combine peppers, eggplant and zucchini with 2 tbsp of the oil in large baking pan. Season. Roast 15 mins. Add tomatoes; roast further 5 mins or until vegetables are just tender.
3. Meanwhile, whisk remaining oil, vinegar, garlic and sugar in a medium bowl. Brush a third of the dressing over fish. Cook fish, in batches, on heated oiled grill pan (or on the grill) until browned both sides and cooked to desired doneness.
4. Combine vegetables in large bowl with basil and remaining dressing; toss gently to combine. Serve with fish.

red pepper, yellow pepper, eggplant, zucchini, olive oil, tomatoes, balsamic vinegar, clove garlic, sugar, swordfish, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/34933 (may not work)