Rib-Eye Steak Topped with Roasted Ratatouille Vegetables
Ingredients
1/3
cup
vinaigrette salad dressing
1
tbsp.
chopped fresh oregano
1
medium onion, cut in 1/2-inch thick slices
2
Japanese eggplants, halved lengthwise
1
medium zucchini, halved lengthwise
3
Roma tomatoes, halved lengthwise
4
beef rib-eye steaks, cut 1 inch thick
Directions
Preheat grill to medium. Combine dressing and oregano. Brush vegetables with dressing mixture, retaining some mixture. Grill about 10 minutes for onion, zucchini and eggplant, and about 5 minutes for tomatoes, turning once.
Meanwhile, brush steaks with remaining dressing mixture. Remove vegetables from grill and keep warm.
Grill meat to desired doneness, turning once. Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium.
Meanwhile, cut vegetables into bite-size pieces and toss together. Serve with steaks.
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