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

Name: Grilled Steak-and-Ratatouille Salad with Basil-Garlic Vinaigrette
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Basil-Garlic Vinaigrette; 454 grams beef tenderloin fillets; 2 smalls eggplants, cut in half lengthwise; 1 teaspoons kosher salt; 1 teaspoon freshly cracked pepper; 3 plum tomatoes, cut in half lengthwise; 227 grams package romaine lettuce heart leaves; 2 smalls yellow squash, cut in half lengthwise; 2 smalls zucchini, cut in half lengthwise

Grilled Steak-and-Ratatouille Salad with Basil-Garlic Vinaigrette is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 420 calories, 26g of protein, and 26g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have zucchini, freshly cracked pepper, squash, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Preheat grill to 350 to 400 (medium-high) heat.

Equipment you will use

Grill

Sprinkle fillets with pepper and salt, and let stand 15 minutes. Toss squash, zucchini, and eggplant with 3 Tbsp. Basil-Garlic Vinaigrette.

Ingredients you will need

Vinaigrette

Eggplant

Zucchini

Garlic

Pepper

Squash

Basil

Salt

Grill steaks, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness.

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Steak

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Grill

Remove steaks, and cover with aluminum foil.

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Steak

Equipment you will use

Aluminum Foil

Let stand 10 minutes.

Meanwhile, grill vegetable mixture, covered with grill lid, 5 to 6 minutes on each side or until tender.

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Vegetable

Equipment you will use

Grill

Add tomato halves during last 6 minutes of grilling time, and grill 3 minutes on each side or until softened and warm.

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Tomato

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Grill

Coarsely chop grilled vegetables, and toss together.

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Vegetable

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.

Ingredients you will need

Vinaigrette

Vegetable

Romaine