Grilled Sardines with Roasted Vegetables

Ingredients

• 1 lb Fresh Sardines
• 3 tbsp Olive Oil
• 1 medium Zucchini
• 1 medium Red Onion
• 1 pint Cherry Tomatoes
• 1 medium Yellow Bell Pepper
• 2 cloves Garlic
• 1 medium Lemon
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1 sprig Fresh Rosemary

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400°F (200°C).
2. 2Prepare the vegetables: chop the 1 medium zucchini into 1-inch pieces, cut the 1 medium red onion into 1-inch wedges, leave the 1 pint cherry tomatoes whole, and cut the 1 medium yellow bell pepper into 1-inch pieces. Mince the 2 cloves garlic.
3. 3In a large bowl, combine the chopped zucchini, red onion wedges, cherry tomatoes, and yellow bell pepper pieces. Add the minced garlic, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and the leaves from 1 sprig fresh rosemary. Drizzle with 2 tablespoons of olive oil and toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Place this baking sheet into an oven that has been preheated to 400°F (200°C).
5. 5Prepare the sardines: brush the 1 lb fresh sardines with the remaining 1 tablespoon of olive oil. Season them lightly with the remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
6. 6Place the seasoned sardines directly on the preheated grill grates. Grill for 3-4 minutes per side, or until the sardines are cooked through and have a slightly charred appearance. They should flake easily with a fork.
7. 7While the sardines are grilling, roast the vegetables. After 20-25 minutes in the 400°F (200°C) oven, the vegetables should be tender and slightly charred. You can check for tenderness by piercing a piece of zucchini with a fork.
8. 8Cut the 1 medium lemon into 4 wedges. Serve the grilled sardines immediately alongside the roasted vegetables. Offer the lemon wedges on the side for squeezing over the fish and vegetables.

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