Grilled Copi with Garden Vegetables

Ingredients

• 4 copi fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For the topping

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper (any color), sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and black pepper, to taste

Instructions

1. In a small bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
2. Place the copi fillets in a shallow dish and pour the marinade over them. Make sure each fillet is evenly coated. Allow the copi to marinate for at least 30 minutes, allowing the flavors to infuse.
3. While the copi is marinating, prepare the garden vegetables. In a large bowl, combine zucchini, yellow squash, bell pepper, red onion, and cherry tomatoes.
4. In a small bowl, whisk together balsamic vinegar, olive oil, dried basil, salt, and black pepper. Pour the dressing over the vegetables and toss to coat evenly. Set aside.
5. Preheat the grill to medium-high heat.