Red Snapper with Mixed Squash and Potato Planks

Heat indoor or outdoor grill to medium. Thread green and yellow pattypan squash on thin metal or soaked bamboo skewers; place on rimmed baking sheet or tray along with sliced potato planks and zucchini slices. Brush vegetables with 3 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Arrange vegetables on grill rack (preferably nonstick) 6 inches above heat and grill squash, turning occasionally, until tender and lightly browned -- about 3 minutes on each side. Grill potato planks until crisp and golden on the outside and just tender on the inside -- 4 to 5 minutes on each side. Remove grilled vegetables to baking sheet as they are done and keep warm at side of grill.

Brush snappers with remaining 1 tablespoon oil; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 2 lemons crosswise; set aside 2 slices. Place some of remaining lemon slices, 2 green onions, and 2 rosemary sprigs into cavity of each fish. Remove leaves from bottom 3 inches of remaining 4 rosemary sprigs. Sprinkle removed leaves into cavities of fish; reserve sprigs for use in Step 4. Grill fish until cooked through, turning once -- about 10 minutes per inch thickness total cooking time.

Meanwhile, cut remaining 4 lemons lengthwise into quarters. Thread 3 lemon wedges onto bottoms of each of the 4 reserved rosemary sprigs where leaves have been removed, using a skewer to make holes through peel, if necessary. Reserve remaining 4 lemon wedges.

To serve, transfer fish to 4 dinner plates. Squeeze 1 reserved lemon quarter over each fish. Remove pattypans from skewers. Divide zucchini and pattypans among plates, placing at front left of fish. Divide potatoes among plates, arranging spoke fashion at back right of fish. Garnish each fish with a sprig of rosemary-skewered lemon wedges. Cut reserved 2 lemon slices into quarters; remove seeds. Place 2 quarters over eye on each fish. Serve immediately.