Olive oil -- for grilling
   1 1/2  pounds        fish fillet
   1      large         red bell pepper
   1                    zucchini
   1                    crookneck squash
   1      small         eggplant
   1      bunch         fresh basil leaves -- roughly chopped
                        chopped parsley
   2                    garlic cloves --minced
   1                    garlic clove -- whole
   1                    lemon -- juice
                        Salt and pepper
   3      large         tomatoes -- cut in half
   6      slices        Italian bread -- 1/2 inch thick
                        chopped parsley -- handful
To prepare the pepper, remove stem, seeds, and white ribs; cut into
quarters. Cut squashes and eggplant lengthwise into 1/4-inch thick slices or
sticks. Use more basil than parsley, Italian preferred.  Select 3 to 4 ripe
but firm tomatoes.
Heat a charcoal or gas grill or ridged stovetop griddle until very hot. 
Use a towel dipped in oil to rub onto the grids. Lightly brush the fish
fillet and all sliced vegetables with oil. Begin by grilling the fish fillet
just until cooked through. (The flaky structure of the fish will become
apparent.) Remove the fish from the grill with a spatula and set aside to
cool. Then grill the veggies until grill marks are clearly visible and the
vegetables soften. Remove the veggies from the grill with a spatula or
tongs, and set aside to cool.
When the fish is cool enough to handle, pull it apart into small pieces and
remove any bones. Cut the pepper into thin strips. In a medium bowl, combine
the fish, pepper strips, basil, parsley, minced garlic, extra-virgin olive
oil, lemon juice and salt and pepper to taste. Cover the bowl with a kitchen
towel and set aside to marinate at room temperature. Cut the zucchini and
eggplant into thin crosswise strips. Toss together in a small bowl and set
aside.
Just before you are ready to serve grill the tomatoes. When soft, transfer
with a spatula to a plate. To make the bruschetta, grill the bread slices on
both sides. As you remove the bread from the grill, rub one side of each
slice with the whole garlic clove and drizzle with a bit of oil. Flatten a
tomato half onto each slice of bread, rubbing it into the bread. Place the
bruschetta on a large platter. Top each piece with some zucchini and
eggplant strips and spoon on the fish salad. Garnish with chopped parsley.
Drizzle w/extra-virgin olive oil. Serve with lots of napkins.
Wm. Morrow, Publisher. Featured by Chefs Mary Sue Milliken and Susan Feniger
on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature
recipes from their restaurant (the Border Grill), their cookbooks (Mesa
Mexicana and City Cuisine), or others' cookbooks.  web page dated May 11,
1996.