Grilled Whitefish And Ratatouille Salad

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1 small eggplant , peeled

1 zucchini

1/2 sweet red pepper

1/2 green pepper

1 small red onion

1-1/2 cups cherry tomatoes

1/3 cup extra-virgin olive oil

1/4 cup chopped fresh oregano

3 tbsp wine vinegar

2 tsp Dijon mustard

2 cloves garlic , minced

1 tsp salt

1 tsp pepper

2 whitefish fillets , (skin on), about 1-1/2 lb (750 g)

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