Rainbow Trout with Grilled Vegetable Salsa

• 4 each rainbow trout fillets
• 1/4 cup lemon juice fresh
• 1 tablespoon olive oil
• 4 ounce egg plant cut in half lengthwise
• 1 each green bell peppers peppers cut in half, lengthwise, seeded
• 1 each sweet red bell peppers peppers cut in half, lengthwise, seeded
• 5 each scallions, spring or green onions
• 3 1/2 ounces black olives pitted
• 1 tablespoon olive oil
• 2 teaspoons lemon juice fresh
• 1/4 teaspoon salt
• 18 teaspoon black pepper ground

1. Marinate trout.
2. Meanwhile, brush vegetables with oil and cook over grill until tender, about 10 minutes.
3. Cool slightly and finely chop vevetables and olives.
4. Toss vegetables with oil and remaining vegetables, set aside.
5. Cook trout.
6. Serve immediately with salsa.

trout, lemon juice fresh, olive oil, egg plant, green bell peppers peppers, sweet red bell peppers peppers, scallions, black olives, olive oil, lemon juice fresh, salt, black pepper

Taken from recipeland.com/recipe/v/rainbow-trout-grilled-vegetable-33631 (may not work)