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Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

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

Southern Living AUGUST 2011

  • Yield: Makes 4 servings
  • 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
  • Basil-Garlic Vinaigrette
  • 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.

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

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