For the swordfish:
Heat grill. Whisk oil, lemon juice, oregano, dill and thyme together in a bowl. Pour of the lemon oil over swordfish and marinate for 15 minutes. Season swordfish with salt and pepper and grill until just cooked through, 2 to 3 minutes on each side, turning just once, and basting with the lemon oil. To plate up, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil. Serve with the yogurt-cucumber sauce on the side.
For the roasted vegetables:
Preheat oven to 350°. Place vegetables in a bowl, pour lemon oil over them and toss to coat. Season with salt and pepper, then put into roasting pan and cook until tender. You can also choose to grill the vegetables.
For the sauce:
Mix all ingredients together in a bowl and serve.
Courtesy Chef Demetrios Haronis