Grilled Tenderloin with Warm Vegetable Salad
You can never have too many main course recipes, so give Grilled Tenderloin with Warm Vegetable Salad a try. This recipe makes 4 servings with 228 calories, 28g of protein, and 9g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, green onions, bottled garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.
Prepare grill or broiler.
Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, zucchini, and next 5 ingredients (zucchini through garlic) in a large zip-top plastic bag. Seal and shake to coat.
Place the tenderloin steaks on grill rack or broiler pan coated with cooking spray; cook for 4 minutes on each side or until desired degree of doneness.
Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender.
Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.
Coarsely chop the vegetables, and place in a bowl.
Garnish with oregano, if desired.