Grilled vegetables and Hake

Method:

Preheat a barbecue to medium–high.

Cut zucchinis, eggplants and tomatoes in half lengthwise.

Cut onion into 6 wedges.

Cut capsicum in half, remove seeds, cut into 2cm-wide strips, then combine with other vegetables in a large bowl.

Drizzle with 2 tablespoons oil. Strip leaves from 4 thyme sprigs into bowl, season with salt and pepper, then toss well to coat.

Cook capsicum for 2 minutes each side or until tender and slightly charred.

Cook remaining vegetables for 3 minutes each side, then transfer all vegetables to a chopping board.

Place fish on a tray, drizzle with remaining 2 tablespoons oil, then strip leaves from remaining thyme sprigs over fish.

Cook fish for 2 minutes each side or until just cooked through. Set aside to rest for 5 minutes.

Meanwhile, halve tomatoes, cut zucchinis and eggplants into 3cm pieces, then transfer all vegetables to a large bowl with olives.

Drizzle with vinegar and remaining oil. Tear over basil leaves and toss gently to combine.

Divide vegetables among plates and top with fish to serve.