RIB-EYE STEAK WITH ROASTED RATATOUILLE VEGETABLES-------------------------------------------------------BACK TO RECIPES
4 servings

1/3 cup vinaigrette salad dressing
1 tbsp. chopped fresh oregano
1 medium onion, cut into 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


1. Preheat grill to medium. Combine dressing and oregano

2. Skewer onion slices partially through with a toothpick or short metal skewer. Brush vegetables with dressnig mixture, retainnig some of the mixture

3. Grill vegetables for about 10 minutes (tomatoes will only take about 5 minutes)

4. Meanwhile brush steaks with remaining dressing mixture

5. Remove vegetables from grill and keep warm

6. Grill steaks to desired doneness, turnong once. Allow 8 to 12 minutes for medium-rare, and 12 to 15 minutes for medium

7. Cut vegetables into bite-size pices and toss together. Serve with rested steak


Source: Official BBQ Site - Recipe Collection

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