Grilled Pesto Steak 'n Vegetable Salad

• 1 beef top round steak (1-1/2 lb.), 1 inch thick
• 1 small eggplant, sliced Safeway 1 ea For $1.28 thru 02/09
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 large red pepper, quartered lengthwise
• 1/2 cup A.1. Bold & Spicy Sauce
• 1/4 cup lemon juice
• 3 Tbsp. CLASSICO Sun-Dried Tomato Pesto Sauce and Spread
• 3 Tbsp. chopped fresh parsley
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup olive oil
• 8 cups tightly packed torn salad greens

1. Place steak and vegetables in large shallow dish.
2. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil.
3. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak.
4. Refrigerate 1 hour to marinate.
5. Heat grill to medium heat.
6. Remove steak and vegetables from marinade; discard marinade.
7. Grill steak 6 min.
8. on each side or until medium doneness (160F).
9. Meanwhile, grill vegetables 2 to 3 min.
10. on each side or until crisp-tender.
11. Remove steak from grill; let stand 5 min.
12. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min.
13. or until heated through, stirring occasionally.
14. Cut steak across the grain into thin slices.
15. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.

beef, eggplant, zucchini, yellow squash, red pepper, spicy sauce, lemon juice, parsley, lemon zest, olive oil, salad greens

Taken from www.kraftrecipes.com/recipes/grilled-pesto-steak-n-vegetable-salad-165063.aspx (may not work)