Grilled Mediterranean Swordfish with Roasted Vegetables and Quinoa

Ingredients

• 2.5 pounds swordfish fillets
• 2 cups quinoa
• 3 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium red onion, diced
• 1 pint grape tomatoes, halved
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   1. Preheat grill to medium-high heat.

2. 2

   2. In a large bowl, combine the diced zucchini, eggplant, red onion, and grape tomatoes. Drizzle with 2 tablespoons of olive oil and toss to coat. Spread the vegetables on a baking sheet and roast in the oven at 400°F for 20-25 minutes, stirring halfway, until tender and caramelized.