Grilled Tenderloin With Warm Vegetable Salad

• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 small zucchini, halved lengthwise
• 2 small yellow squash, halved lengthwise
• 2 plum tomatoes, halved lengthwise
• 2 green onions
• 2 tablespoons red wine vinegar
• 2 teaspoons bottled minced garlic
• Cooking spray
• 1 tablespoon commercial pesto
• Oregano sprigs (optional)

1. Prepare grill or broiler.
2. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. 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.
4. 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.
5. Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently. Serve with steaks. Garnish with oregano, if desired.
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beef tenderloin, salt, black pepper, zucchini, yellow squash, tomatoes, green onions, red wine vinegar, garlic, cooking spray, commercial pesto, oregano

Taken from www.myrecipes.com/recipe/grilled-tenderloin-with-warm-vegetable-salad (may not work)