Grilled Steak-And-Ratatouille Salad With Basil-Garlic Vinaigrette

• 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
• 3 plum tomatoes, cut in half lengthwise
• 1 (8-oz.) package romaine lettuce heart leaves

1. Preheat grill to 350u0b0 to 400u0b0 (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.
5. Note: We tested with Organic Girl Romaine Heart Leaves.

beef tenderloin, freshly cracked pepper, kosher salt, yellow squash, zucchini, eggplants, tomatoes, romaine lettuce heart

Taken from www.myrecipes.com/recipe/grilled-steak-ratatouille-salad (may not work)