Grouper With Roasted Ratatouille
|Eggplant||1 Pound (1 Piece)|
|Sweet red pepper||1 Medium|
|Sweet yellow pepper||1 Medium|
|Yellow squash||2 Small|
|Chopped sweet onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil flavored vegetable cooking spray||1 Tablespoon|
|Minced fresh rosemary||2 Teaspoon|
|Grouper fillets||16 Ounce, cut into 1 1/2-inch pieces (Two 8 Ounce Pieces)|
|Seeded diced plum tomato||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Fresh spinach leaves||1⁄4 Pound|
Peel eggplant; cut eggplant and peppers into 1-inch pieces.
Cut zucchini and squash lengthwise in quarters; cut into 1-inch pieces.
Combine eggplant, peppers, zucchini, squash, onion, and garlic in a 15x10x1-inch jellyroll pan, and coat with cooking spray; toss gently.
Sprinkle rosemary and salt over vegetable mixture; toss gently.
Bake at 400° for 25 minutes or until tender, stirring occasionally.
Add grouper; bake an additional 12 minutes or until fish flakes easily when tested with a fork.
Combine tomato, vinegar, and ground pepper.
Add to fish mixture; toss gently.
Arrange spinach leaves on individual serving plates; spoon fish mixture over spinach.
Garnish with rosemary sprigs, if desired.