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Ingredients

• 1/2 pint grape tomatoes
• 1/2 pound green beans, halved
• 1/4 cup extra virgin olive oil (EVOO)
• Salt and pepper
• 2 small zucchini, thinly sliced on an angle
• 2 small carrots, shredded
• 1 red onion, quartered and thinly sliced crosswise
• 2 cloves garlic, grated or finely chopped
• 2 teaspoons herbes de Provence
• 1 large lemon, cut into 8 slices
• Four 6-8-ounce pieces sea bass
• 1/2 cup white vermouth or dry white wine
• 4 teaspoons black or green olive tapenade or chopped olives;;;

Description

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