Tuscan-Style Grilled Trout

Ingredients

• 4 pan-dressed trout (about 8 ounces each)
• 1 tablespoon olive oil
• 1/2 cup shredded zucchini
• 1/4 cup chopped roasted sweet red peppers
• 2 tablespoons tapenade or ripe olive bruschetta topping
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1 teaspoon balsamic vinegar
• RELISH:
• 2 large tomatoes, chopped
• 1/2 cup chopped fennel bulb
• 1 green onion, thinly sliced
• 2 tablespoons pine nuts, toasted
• 2 tablespoons minced fresh basil
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon-pepper seasoning