Directions:

Meal One:
Italian Marinated Steak with Grilled Ratatouille

Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

Set aside 2 tablespoons of Italian dressing for ratatouille. Brush vegetables (except tomatoes) with some of the Italian dressing.

Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes for medium-rare (145 degrees F) doneness, turning occasionally. (Do not overcook.)

Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.

Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup of vegetables and 1 cup of steak slices to use in Steak and Grilled Vegetable Salad.

For ratatouille, combine remaining vegetables, tomatoes, basil and 2 tablespoons Italian dressing in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.

Meal Two:
Steak and Grilled Vegetable Salad - 2 servings

Whisk vinaigrette ingredients in small bowl until blended.

Divide salad greens between 2 serving plates. Arrange beef steak slices, grilled vegetables and tomatoes evenly over greens. Drizzle evenly with vinaigrette; top with cheese, as desired.

Nutritional Information Per Serving Nutrition information per serving: 339 calories; 20 g fat (4 g saturated fat; 13 g monounsaturated fat); 61 mg cholesterol; 310 mg sodium; 10 g carbohydrate; 4.7 g fiber; 30 g protein; 6.2 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 4.3 mg iron; 31.1 mcg selenium; 5.4 mg zinc.