- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the ratatouille, in a small bowl combine vinaigrette and oregano; brush some of the mixture on onion slices, eggplants, zucchini and tomatoes; reserve remaining mixture.
- Place onion, eggplants and zucchini on grill. Grill 5 minutes; turn. Place tomatoes on grill; grill tomatoes and vegetables 5 minutes more, turning tomatoes once. Remove vegetables from grill; set aside and keep warm.
- Brush steaks with reserved vinaigrette mixture. Grill 4 to 7 minutes per side (145°F for medium-rare) or to desired doneness. Remove from grill; let stand.
- Meanwhile, cut grilled vegetables into bite-size pieces. Place in a serving bowl; toss. Set aside and keep warm. Serve steaks with grilled vegetables.
View all nutritional information
Calories 627, Calories Fat 288, Total Fat 32g, Saturated Fat 11g, Cholesterol 221mg, Sodium 381mg, Carbohydrate 16g, Protein 67g
|Calories (fat) extra||45|
|Total Fat (extra)||50|
|Saturated Fat (extra)||57|
|Vitamin A (extra)||14|
|Vitamin C (extra)||35|