A nutritious Balkan-inspired dish featuring fresh trout grilled with herbs and served alongside a vibrant mix of roasted peppers, zucchini, and eggplant for a balanced and delicious meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 4 whole trout, cleaned
- 2 red bell peppers, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, sliced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2.In a large bowl, toss the bell peppers, zucchini, eggplant, and onion with 1 tbsp olive oil, garlic, oregano, salt, and pepper.
- 3.Spread the vegetables evenly on the baking sheet and roast for 20 minutes, stirring once halfway through.
- 4.While vegetables roast, brush the trout with 1 tbsp olive oil, season with salt, pepper, and parsley, and stuff with lemon slices.
- 5.Heat a grill pan or outdoor grill to medium-high heat and cook the trout for 4–5 minutes per side until cooked through.
- 6.Serve the herb-grilled trout with the roasted vegetable medley on the side.
Nutrition Information
Why this recipe
This recipe is rich in lean protein from trout, packed with fiber from Balkan vegetables, and enhanced with heart-healthy olive oil and herbs, making it both nourishing and flavorful.
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