Grilled Steak-and-Ratatouille Salad with Basil-Garlic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (8-oz.) beef tenderloin fillets |
1 teaspoon freshly cracked pepper |
1/2 teaspoon kosher salt |
2 small yellow squash, cut in half lengthwise |
2 small zucchini, cut in half lengthwise |
2 small eggplants, cut in half lengthwise |
basil-garlic vinaigrette |
3 plum tomatoes, cut in half lengthwise |
1 (8-oz.) package romaine lettuce heart leaves |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with pepper and salt, and let stand 15 minutes. Toss squash, zucchini, and eggplant with 3 Tbsp. Basil-Garlic Vinaigrette.
2. Grill steaks, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Remove steaks, and cover with aluminum foil. Let stand 10 minutes.
3. Meanwhile, grill vegetable mixture, covered with grill lid, 5 to 6 minutes on each side or until tender. Add tomato halves during last 6 minutes of grilling time, and grill 3 minutes on each side or until softened and warm.
4. Coarsely chop grilled vegetables, and toss together. Cut steak into thin slices. Fan romaine leaves onto a serving platter. Top with grilled vegetables and steak slices; drizzle with desired amount of vinaigrette.
5. Note: We tested with Organic Girl Romaine Heart Leaves.
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