- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Place eggplant, zucchini and tomatoes in a large shallow dish. Drizzle with 4 tablespoons of the dressing; turn to coat. Season with salt and pepper to taste.
- Place vegetables on grill. Grill 2 minutes per side or until tender and lightly charred. Transfer to a cutting board; coarsely chop. Place in a medium bowl; drizzle with remaining 2 tablespoons dressing. Loosely cover with foil; keep warm.
- Drizzle each trout with 1 tablespoon of the lemon juice and 1 teaspoon of the oil. Sprinkle with rosemary, and salt and pepper to taste. Place trout on grill, skin side up. Grill 2 to 3 minutes per side or until fish flakes easily with a fork. Remove from grill, and serve with grilled vegetables.
View all nutritional information
Calories 588, Calories Fat 300, Total Fat 33g, Saturated Fat 7g, Cholesterol 154mg, Sodium 107mg, Carbohydrate 14g, Protein 57g
|Calories (fat) extra||50|
|Total Fat (extra)||51|
|Saturated Fat (extra)||38|
|Vitamin A (extra)||27|
|Vitamin C (extra)||57|