Grilled Veggies & Halibut

 

For the Veggies:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, seeded & chopped
• handful fresh green beans, chopped
• 1/2 red onion, chopped
• 2 small purple potatoes, peeled & chopped
• 1/4 cup extra virgin olive oil
• 1 tbsp. fresh lemon juice
• 2 tsp. minced garlic
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. ground dried thyme
• 1/4 tsp. salt
• freshly ground black pepper

Transfer chopped veggies to a large bowl.

Mix the oil, lemon juice, garlic, parsley, oregano, crushed red pepper, thyme, salt & pepper in a small bowl.

Pour the marinade over the veggies and use your hands to mix well.  

Transfer to the fridge until you're ready to grill.

Pour the marinated veggies into a grill pan on a hot barbecue. Cook for 35 minutes, total, stirring every 5 minutes (add the fish to the grill after 25 minutes).

For the Halibut:

• 1 1/3 lbs. fresh halibut, cut into 3 fillets
• 2 tbsp. extra virgin olive oil
• 1 tbsp. fresh lemon juice
• 2 tsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/4 tsp. salt
• freshly ground black pepper

Rinse the halibut filets and pat dry.  Mix the oil, lemon, garlic, oregano, salt & pepper in a small bowl. 

Pour the marinade over the fish, using a silicone brush to get it all over both sides of the fish.  Transfer to the fridge for one hour.

Transfer halibut filets to a hot barbecue generously sprayed with avocado oil spray.  Cook for 4 minutes per side.

My serving:  1/2 cup organic brown rice, 1 cup grilled veggies, 4 oz. cooked halibut.  YUM!