Grilled Mediterranean Swordfish with Roasted Vegetables and Quinoa
Prep 20 min · Cook 25 min · Serves 5 · medium
Free on iPhone
A flavorful Mediterranean-inspired dinner featuring grilled swordfish, roasted seasonal vegetables, and nutty quinoa, all drizzled with a vibrant herb-infused olive oil.
Ingredients
- 2 1/2 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. Preheat grill to medium-high heat.
- 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.
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