Title: Fresh herb vinaigrette
 Categories: 
      Yield: 4 Servings
 
    1/4 c  Balsamic vinegar
      1 tb Dijon mustard
      1 ts Fresh thyme leaves
      1 ts Fresh oregano leaves
      8 lg Fresh basil leaves
    1/2 c  Extravirgin olive oil
           Salt and freshly ground
           Pepper to taste
 
  Combine the vinegar and mustard in the bowl of a food processor. Pulse
  briefly, then add the herbs. Pulse again until coarsely chopped. With
  the processor running, add the olive oil very slowly so that the
  mixture will emulsify into a smooth blend. Season with salt and
  freshly ground pepper to taste. This dressing will keep for up to 10
  days in the refrigerator.
  
  4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large
  vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red
  peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded
  and sliced into rings
       12    large shiitake mushroom caps 2 tablespoons olive oil Salt
  and pepper
  
  The night before, rub the swordfish steaks with the marinade. Cover
  and marinate, refrigerated, overnight. The next day, prepare an
  outdoor grill for cooking. Right before grilling, toss the onions,
  peppers and mushrooms with the olive oil, salt and pepper. When the
  grill is hot, grill the swordfish until it is well colored on both
  sides and the interior is medium (about 3 to 4 minutes per side,
  total).When you have added the fish to the grill, spread the
  vegetables along the perimeter of the grill and carefully cook the
  vegetables without burning. Remove the fish from the grill, plate,
  drizzle with vinaigrette over the fish, top with vegetables and serve.
  
  Yield: 4 servings