Fire Roasted Vegetables with Balsamic Grilled Fish

I love this recipe as it celebrates the produce of late summer. Gardens are bursting with fragrant basil and sun-ripened tomatoes. Corn is still sweet and full of summer memories and zucchini is in abundance. This recipe represents weekends spent by the grill, soaking in summers last warm evenings. The smoky flavors pair well with the fresh tomatoes and bright basil topped with delicate fish drizzled with tangy balsamic vinegar. This dish is packed full of flavor, nutrients and healthy ingredients that will have you wondering how simple, healthy fare can taste so good!


Heat grill to medium-high (350-400 degrees) heat. Drizzle one tablespoon olive oil and sprinkle salt and pepper over corn, zucchini, bell peppers and fish. Place vegetables on middle of grill. Grill vegetables for 6 minutes until lightly charred on the outside. Remove from grill and set aside.

Add fish fillets to grill and drizzle with one tablespoon olive oil, and sprinkle with salt and pepper. Cook 3 minutes on each side. Remove and keep warm.

Remove corn kernels from ears, discard cobs and add kernels to a large bowl. Dice grilled bell peppers and zucchini and add to bowl with corn. Chop basil and add to vegetable mixture. Stir and evenly divide between four plates.

For the dressing, mix shallot, balsamic vinegar, mustard, garlic and one tablespoon olive together in small bowl.

Top grilled vegetables with grilled fish fillets and drizzle with a tablespoon of balsamic dressing.

Recipe Credit

Kat Marris is an Indianapolis chef, e-cookbook author and food blogger. She focuses on meal prepping healthy food that is easy to make and delicious. She writes and develops healthy recipes for her weekly meal-prep program, Ready, Set, Go, and her blog Fresh and Balanced,

She shares meal prep and healthy eating tips and tricks on her Instagram (@katmarris).