Grilled Tilapia With Eggplant, Squash And Potatoes

• 2 cups water
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 2 teaspoons garlic
• 1 cup eggplant, diced*
• 1 cup zucchini, diced*
• 1 cup yellow squash, diced*
• 3 cups fresh diced plum tomatoes(4 tomatoes)
• 3 tablespoons oregano
• 2 lemons cut into halves
• 1 pound tilapia
• Salt and pepper
• Nonstick cooking spray

1. Preheat oven to 350F.
2. Heat a large, straight-sided skillet. Add 2 cups water and 1/2 teaspoon salt; bring to boil. Add the diced potatoes and blanch them in the boiling water for 3 minutes; just until the start to soften. Drain the potatoes, reserving the cooking liquid. Set the potatoes aside.
3. To same pan add the olive oil and heat it through over medium heat. Swirl the oil to cover the bottom of the pan.
4. Saute the garlic until it is fragrant, about 1 minute.Add the eggplant, zucchini, yellow squash, and saute the vegetables for another 5 minutes.Add the diced tomatoes and oregano; cook another 5 minutes, until the vegetables are heated through and starting to fall apart.
5. If the pan is dry, add a little of the peserved potato cooking liquid.

water, salt, olive oil, garlic, eggplant, zucchini, yellow squash, tomatoes, oregano, lemons, tilapia, salt, nonstick cooking spray

Taken from www.epicurious.com/recipes/member/views/grilled-tilapia-with-eggplant-squash-and-potatoes-50046410 (may not work)