In a medium bowl combine Carlo Rossi Chardonnay, olive oil, dill and salt. Add swordfish chunks. Cover and refrigerate at least 20 minutes or overnight.
Place swordfish, zucchini, bell pepper and onion alternately on to skewers. Grill 5 to 8 minutes or until fish flakes easily when tested with fork, brushing occasionally with marinade.
Makes 4 servings