Sicilian Swordfish Involtini with Roasted Vegetable Medley

Ingredients

• 2.5 pounds swordfish fillets, cut into 10 equal pieces
• 1 cup olive tapenade, homemade or store-bought
• 10 slices prosciutto
• 1 medium eggplant, cubed
• 2 medium zucchini, sliced
• 1 pint cherry tomatoes
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons thyme, fresh, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed eggplant, sliced zucchini, cherry tomatoes, and sliced red onion with 2 tablespoons of olive oil, minced garlic, thyme, salt, and black pepper.