4 rainbow trout fillets
1 marinade:
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 salsa:
1 small eggplant (about 4 oz.) - cut in hal; f lengthwise
1 green bell peppers
1 red bell pepper - peppers cut in ha; lf - lengthwise, seeded
5 green onions
3 1/2 oz black pitted olives
1 tablespoon olive oil
2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Marinate trout. Meanwhile, brush vegetables with oil and cook over grill until tender, about 10 minutes. Cool slightly and finely chop vevetables and olives. Toss vegetables with oil and remaining vegetables, set aside. Cook trout. Serve immediately with salsa.

Yield: 4 servings