Crusted Pollock and Ratatouille

Ingredients

• 2 tbsp Basque-Inspired Rub with Espelette Pepper, divided
• 2 cups eggplant, diced 1/2 in
• 3 tbsp oil, olive, extra virgin, plus additional for brushing plancha
• 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
• 6 4 oz pollock, fillet(s)
• 1 cup Peak Fresh Produce® Pepper(s), Red Bell, diced, 1/2 in
• 1/2 tsp McCormick Gourmet™ Collection Sicilian Sea Salt
• 1 1/2 cups tomato(es), plum, diced
• 1/2 cup Peak Fresh Produce® Yellow Squash, diced
• 1/2 cup Peak Fresh Produce® Zucchini, diced