Grilled Swordfish and Summer Vegetables with Basil Vinaigrette

• 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

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.

basil, red wine vinegar, mustard, garlic, extravirgin olive oil, kosher salt, yellow bell pepper, zucchini, swordfish fillets

Taken from www.foodandwine.com/recipes/grilled-swordfish-and-summer-vegetables-with-basil-vinaigrette (may not work)