• 2 swordfish steaks
• 3 tablespoons Stuart’s Spices Butcher’s Rub, we recommend at least 1 tablespoon per fillet
• olive oil
• fresh lemon juice
• optional: goat cheese for garnish

For the vegetable medley:

• 1 red onion, chopped finely
• 2 bell peppers
• 1 package sliced white mushrooms
• broccoli
• 1 zucchini, diced
• 1 summer squash, diced
• olive oil
• Stuart’s Spices Bouquet Garni
• salt and pepper to taste
• garlic to taste
• balsamic glaze