1 red capsicum, seeded and thickly sliced
1 yellow capsicum, seeded and thickly sliced
2 zucchini, sliced lengthways
1 red (Spanish) onion, thickly sliced
2 tbs olive oil
2 cloves garlic, chopped
8 kalamata olives
2 tsp balsamic vinegar
1 tbs chopped flat-leaf parsley
¼ cup torn basil leaves
Juice of ½ lemon
Olive oil spray
4 x 200g swordfish steaks
Preheat a grill plate or barbecue grill to high.
Place capsicum, zucchini and onion in a bowl with half the oil and lightly season. Toss to coat thoroughly. Transfer to grill plate and cook, turning occasionally, for 3-5 minutes or until charred and slightly wilted.
Return vegetables to bowl. Add garlic, olives, balsamic vinegar, parsley, basil, lemon juice and remaining oil and toss lightly. Cover with plastic wrap and allow the flavours to infuse while cooking the fish.
Lightly spray swordfish steaks with oil spray and lightly season. Chargrill for 2 minutes each side, or until cooked.
Divide vegetables between serving plates and top with fish. Serve with lemon wedges.