Tuscan-Style Grilled Trout

• 4 pan-dressed trout (about 8 ounces each)
• 1 tablespoon olive oil
• 1/2 cup shredded zucchini
• 1/4 cup chopped roasted sweet red peppers
• 2 tablespoons tapenade or ripe olive bruschetta topping
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1 teaspoon balsamic vinegar
• 2 large tomatoes, chopped
• 1/2 cup chopped fennel bulb
• 1 green onion, thinly sliced
• 2 tablespoons pine nuts, toasted
• 2 tablespoons minced fresh basil
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon-pepper seasoning

1. Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities.
2. Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer.
3. In a small bowl, combine the relish ingredients; serve with trout.

trout, olive oil, zucchini, sweet red peppers, tapenade, parsley, garlic, balsamic vinegar, tomatoes, fennel bulb, green onion, pine nuts, fresh basil, lemon juice, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/tuscan-style-grilled-trout/ (may not work)