Grilled Veggies and Sardines Recipe

Ingredients

• 1 package (28 oz/800 g) sardines, thawed
• Pinch coarse salt

• 1 head broccoli, in florets
• 3 cups (750 ml) Brussels sprouts
• 2 cloves garlic, minced
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp lemon juice
• ½ tsp dried oregano
• ½ tsp dried basil
• 1 sprig fresh rosemary leaves
• 1 sprig fresh thyme leaves
• Seasoning to taste

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 4 cloves garlic, minced
• ¼ cup (60 ml) finely chopped fresh parsley
• Pinch coarse sea salt

1. Position rack in center of oven and preheat to 350°F (180°C).
2. Under cold running water, remove scales from sardines. Starting at tail and using the back of a knife, gently scrape skin toward head. Using scissors, cut off dorsal fins. Starting at the point where the tail meets the body, cut belly open and scrape out entrails. Place sardines on plate and sprinkle with coarse salt.
3. In a large bowl, mix all ingredients for the grilled vegetables. Place on a baking sheet and cook in center of preheated oven or barbecue for 20 minutes.
4. After 10 minutes, add sardines to baking sheet. Turn sardines partway through.
5. In a bowl, whisk together ingredients for sauce.
6. Serve grilled vegetables and sardines with sauce.