Ingredients
- 1 yellow zucchini, cut on a bias
- 1 green zucchini, cut on a bias
- 1 bunch aspargus
- 2 bell peppers, quartered ( I used orange, and green)
- 1 trout fillet , deboned (you should be able to make 3 portions with this)
Pesto Recipe
- 1/4 cup olive oil
- 1 tbsp cilantro
- 1 tbsp basil
- 1 tbsp fresh thyme
- 1 garlic clove
- 1 jalapeno, minced
- salt and pepper for seasoning
Instructions
- Wash and clean all vegetables and herbs
- Cut all vegetables on a bias
- In a food processor, add all the ingredients for the pesto
- Toss the vegetables in the pesto
- Heat a grill pan, you will be able to use it to cook both the trout and the vegetables
- Start off by grilling the vegetables
- Season the trout with salt and pepper and lemon
- Grill the trout until skin is crispy and the meat opaque
- Grill the vegetables until they have nice grill marks and tender