Recipe Match for California Chardonnay

• 2 beefsteak tomatoes, halved and seeded
• 2 small eggplants, cut into 1/2-inch-thick bias-cut slices
• 1 zucchini, cut into 1/2-inch-thick bias-cut slices
• 1 large red onion, cut into 1-inch-thick circles
• 4 tablespoons olive oil
• 3 sprigs thyme, plus 1 tablespoon freshly chopped
• Salt and freshly ground black pepper
• 4 6-ounce wild striped bass fillets
• 3 cloves garlic, sliced

1. Preheat grill to medium-high.

2. Combine the tomatoes, eggplants, zucchini and onion in a shallow bowl. Drizzle with 3 tablespoons of the oil. Add the thyme sprigs, and season with salt and pepper. Toss to coat. Grill the vegetables over direct heat until tender, 2 to 3 minutes per side. Remove from the grill, and reserve, keeping warm.

3. Season the fish with salt and pepper. Place the fillets skin-side down on aluminum foil, and top with the garlic and the chopped thyme. Seal the foil to make a pouch. Grill the fish over direct heat until the flesh is opaque, about 10 to 15 minutes, checking periodically after 7 minutes to ensure that the fish is not overcooked.

4. Divide the vegetables among four plates, and top each vegetable bed with a fillet. Serve immediately. Serves 4.

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