Serves: 4
Total Calories: 65

FOR THE RATATOUILLE:
1 medium yellow onion
1 medium Japanese eggplant
1 medium zucchini squash
2 small ripe tomatoes
1 large red bell pepper
1 tablespoon extra-virgin olive oil plus more for brushing the vegetables
kosher salt
freshly ground black pepper
2 teaspoons minced garlic
2 tablespoons finely chopped fresh basil
2 teaspoons balsamic vinegar
FOR THE RUB:
2 teaspoons finely chopped fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

4 halibut steaks, about 6 ounces each and 1 inch thick
extra-virgin olive oil
2 lemons, cut in half

TO MAKE THE RATATOUILLE: Cut the onion crosswise into 1/2-inch slices cut the eggplant and zucchini lengthwise into 1/2-inch slices core the tomatoes, halve them crosswise, and seed them quarter and seed the bell pepper. Brush the vegetables all over with the olive oil and season with salt and pepper. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes, the eggplant 8 to 10 minutes, and the zucchini, tomatoes, and bell pepper 6 to 8 minutes. Allow to cool, then chop into 1/2-inch pieces.

In a medium sauté pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Add the grilled vegetables, basil, and vinegar. Season with salt and pepper. Stir, reduce heat to low, and keep warm while you grill the fish.

TO MAKE THE RUB: In a small bowl combine the rub ingredients and mix well.

Lightly brush or spray both sides of the halibut fillets with olive oil and season evenly with the rub. Grill over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, squeeze the lemons on top, and serve immediately with the ratatouille.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 65
Calories from Fat: 30

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