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Grilling the meat and vegetables at the same time gets dinner on the table quickly. For more vegetable options, try grilling asparagus, portobello mushroom caps, and corn on the cob, too.

Recipe by Cooking Light June 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 3 ounces steak and 1 cup vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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  • Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  • Combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, vinegar, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Seal and shake to coat.

  • Place steak on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak into 1/4-inch slices. Place zucchini and squash on grill rack or broiler pan coated with cooking spray; cook for 4 minutes on each side or until tender. Place bell peppers and onions on grill rack or broiler pan; cook 2 minutes or just until tender.

  • Coarsely chop vegetables; place in a bowl. Add pesto; stir gently. Garnish with oregano, if desired.

Nutrition Facts

380 calories; calories from fat 30%; fat 12.8g; saturated fat 4.5g; mono fat 6.1g; poly fat 0.7g; protein 40.7g; carbohydrates 24.1g; fiber 9.4g; cholesterol 103mg; iron 6mg; sodium 583mg; calcium 159mg.
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