Grilled vegetables and snapper
2 Japanese eggplants
3 roma tomatoes
1 red onion
1 red capsicum
80ml (1/3 cup) olive oil
8 sprigs thyme
4 snapper fillets, skin on, pin-boned
80g pitted kalamata olives
2 tbs red wine vinegar
1/4 bunch basil
Preheat a barbecue to medium–high. Cut zucchinis, eggplants and tomatoes in half lengthwise. Cut onion into 6 wedges. Cut capsicum in half, remove seeds, cut into 2cm-wide strips, then combine with other vegetables in a large bowl. Drizzle with 2 tbs oil. Strip leaves from 4 thyme sprigs into bowl, season with salt and pepper, then toss well to coat.
Cook capsicum for 2 minutes each side or until tender and slightly charred. Cook remaining vegetables for 3 minutes each side, then transfer all vegetables to a chopping board.
Place fish on a tray, drizzle with remaining 2 tbs oil, then strip leaves from remaining thyme sprigs over fish. Cook fish for 2 minutes each side or until just cooked through. Set aside to rest for 5 minutes.
Meanwhile, halve tomatoes, cut zucchinis and eggplants into 3cm pieces, then transfer all vegetables to a large bowl with olives. Drizzle with vinegar and remaining oil. Tear over basil leaves and toss gently to combine.
Divide vegetables among plates and top with fish to serve.