Grilled Steak-and-Ratatouille Salad with Basil-Garlic Vinaigrette

Photo: Jennifer Davick

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 30 Minutes

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
3 plum tomatoes, cut in half lengthwise
1 (8-oz.) package romaine lettuce heart leaves

Preparation

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.

Note: We tested with Organic Girl Romaine Heart Leaves.

Note:

Recipe inspired by Stacey Boyd, Springfield, Virginia,

August 2011