Steak Salad With Eggplant, Peppers And Onion

• 3 tablespoons extra-virgin olive oil, plus more for baking sheets
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh rosemary
• 1 small clove garlic, minced
• Salt and freshly ground black pepper
• 8 ounces skirt steak
• 2 medium eggplants (about 1 lb. total), cut into 1/4-inch-thick rounds (about 5 cups)
• 2 red bell peppers (about 1 lb. total), quartered and seeded
• 1 medium red onion, cut into 1/4-inch-thick slices (about 2 cups)
• 1/2 cup ricotta
• 2 tablespoons finely grated Parmesan
• 2 tablespoons chopped fresh basil

1. Preheat broiler; place a rack close to heat source. Line 2 large baking sheets with foil and brush lightly with oil. In a large ziplock bag, mix together 1 Tbsp. balsamic vinegar, 1 tsp. rosemary, garlic and 1/2 tsp. each salt and pepper. Add steak; seal bag and rub marinade into steak. Let stand at room temperature for 15 minutes.
2. Arrange eggplants, peppers and onion in a single layer on baking sheets; brush tops with 2 1/2 Tbsp. oil. Sprinkle with remaining 2 tsp. rosemary and 1/2 tsp. each salt and pepper. Broil in batches, turning once, until tender and golden brown on both sides, about 10 minutes per sheet.
3. In a medium nonstick skillet, warm remaining 1/2 Tbsp. oil over medium heat. Remove steak from ziplock bag; discard marinade and cook steak, turning, 6 to 8 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
4. Stir together cheeses and divide among 4 plates, spreading in center. Top each with roasted vegetables and sliced steak. Drizzle with remaining 1 Tbsp. balsamic vinegar. Sprinkle with basil, season with pepper and serve.

extravirgin olive oil, balsamic vinegar, rosemary, clove garlic, salt, skirt, eggplants, red bell peppers, red onion, ricotta, parmesan, fresh basil

Taken from www.myrecipes.com/recipe/steak-salad-eggplant-peppers-onion (may not work)