Preheat grill to medium-high (approximately 400°F).
Drizzle two bunches of green onions with olive oil. Season with salt and pepper. Line them up so that all stems are at the same end, and grill for 4–5 minutes, flipping once, until all sides are well charred.
Remove, wrap tightly in newspaper and set aside to steam for 15 minutes.
To barbecue the chicken, drizzle with olive oil and season generously with salt and pepper. Cook over direct heat for 10–15 minutes per side (depending on size of thighs). Keep an eye on them. In the end, the skin should be crisp, the juices should run clear, and the internal temperature should be at or above 165°F.
With the grill still at about 400°F, place pieces of trout, skin side down, on a large piece of foil, coated in non-stick spray. Drizzle with olive oil and season with salt and pepper.
Cook for 3–4 minutes per side, depending on thickness of fillets. Grill lemon wedges on the grates while you’re at it to serve alongside dish. Remove when done and tent with foil.
Homestretch: let’s finish off with the rest of the veggies and the bread. Coat zucchini and peppers in olive oil and sprinkle with salt and pepper. Just a few minutes on the grill gives bell peppers a sweet, smoky flavour.
As soon as the skin puffs up and starts to turn black, they’re ready. Grill zucchini halves for 15 minutes, turning partway through.
For the ciabatta loaf, slice into ½-inch slices, and brush each slice all over with olive oil. Barbecue and flip until lightly grilled and toasted, about a few minutes.
And now it’s time to compose your feast. Using a delicate hand and your artistic abilities, space fish fillets and chicken around your platter (you may need two platters—even baking sheets will do). Fill in the gaps with grilled vegetables, lemon wedges, and hunks of bread.
Pile the steamed green onions on the platter with the rest of the meal and let guests peel back and discard char, or eat as is. Splatter everything with Romesco and Chimichurri sauces, leaving bowls of extra sauce beside the platter for extra dipping. Scatter with a mitt-full of parsley, and then tell everyone to dig in.