Grilled Ahi Tuna*

Serves 4

12 pieces (2 oz each) ahi tuna
1 zucchini
1 yellow squash
1 small eggplant
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
4 Roma tomatoes
1 T basil
1 tsp each oregano, thyme, chives
1 T garlic
2 T balsamic vinegar
1 T olive oil

Season all vegetables except tomatoes, spray with cooking spray, and grill.

Cube all vegetables, including tomatoes. Chop all herbs and toss with balsamic vinegar and olive oil. Drizzle dressing over roasted vegetables.

Place tuna on a hot grill for about 2 minutes on each side (turning tuna to burn in x marks); cook to medium rare to medium. Serve with roasted vegetables, Rosemary Polenta, and Mesquite-Smoked Tomato Sauce.