Trout with Pesto Grilled Summer Vegetables

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  

1. Wash and clean all vegetables and herbs
2. Cut all vegetables on a bias
3. In a food processor, add all the ingredients for the pesto
4. Toss the vegetables in the pesto
5. Heat a grill pan, you will be able to use it to cook both the trout and the vegetables
6.  Start off by grilling the vegetables
7. Season the trout with salt and pepper and lemon
8. Grill the trout until skin is crispy and the meat opaque
9. Grill the vegetables until they have nice grill marks and tender