Ingredients:

4-4oz trout filets
1/4 c plus 2 tsp. fresh lemon juice
2 Tbsp. olive oil
1 small eggplant cut in half lengthwise
2 bell peppers, 1 red & 1 green
5 green onions
3 1/2 oz. black ripe pitted olives
1 /4 tsp. salt
1/8 tsp. ground black pepper

Marinate filets in 1/4 C lemon juice and 1 tbsp. olive oil. Meanwhile, brush vegetables with remaining oil and cook over grill until tender, about ten minutes. Cool slightly and finely chop vegetables and olives. To make salsa, toss vegetables and remaining ingredients; set aside. Grill trout. Serve immediately with salsa. ~ Jack