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Cook Time:50 minsAdditional Time:1 hrTotal Time:1 hr 50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:50 minsAdditional Time:1 hrTotal Time:1 hr 50 minsServings:4Yield:4 servings
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupextra-virgin olive oil¼cupbalsamic vinegar3tablespoonsminced shallot2tablespoonsDijon mustard½teaspoonground pepper¼teaspoonsalt8ouncesbeef tenderloin or petite filet2ears corn, husked and cut crosswise into 2-inch pieces2portobello mushroom caps2medium bell peppers, cut lengthwise into 6 pieces2medium zucchini, cut on the diagonal into 1/2-inch slices1Japanese eggplant, cut on the diagonal into 1/2-inch slices1medium red onion, cut into 3/4-inch-thick slices8ouncesItalian pork sausage
Cook Mode(Keep screen awake)
Ingredients
⅓cupextra-virgin olive oil
¼cupbalsamic vinegar
3tablespoonsminced shallot
2tablespoonsDijon mustard
½teaspoonground pepper
¼teaspoonsalt
8ouncesbeef tenderloin or petite filet
2ears corn, husked and cut crosswise into 2-inch pieces
2portobello mushroom caps
2medium bell peppers, cut lengthwise into 6 pieces
2medium zucchini, cut on the diagonal into 1/2-inch slices
1Japanese eggplant, cut on the diagonal into 1/2-inch slices
1medium red onion, cut into 3/4-inch-thick slices
8ouncesItalian pork sausage
DirectionsWhisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of the remaining marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. Let stand at room temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours.Preheat grill to medium-high.Grill the beef and sausage, turning once halfway through, until the beef is cooked to your liking, 12 to 14 minutes for medium, and the sausage registers an internal temperature of 165 degrees F, 8 to 10 minutes. Transfer to a clean cutting board.Grill the vegetables until tender and lightly charred, turning once or twice, 8 to 10 minutes total.Slice the beef, sausage and mushroom caps. Arrange on a platter with the vegetables. Drizzle with the reserved marinade or serve it on the side.TipsMake Ahead Tip: Marinate beef and vegetables in the refrigerator for up to 4 hours.Originally appeared: EatingWell Magazine, July/August 2016
Directions
Whisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of the remaining marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. Let stand at room temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours.Preheat grill to medium-high.Grill the beef and sausage, turning once halfway through, until the beef is cooked to your liking, 12 to 14 minutes for medium, and the sausage registers an internal temperature of 165 degrees F, 8 to 10 minutes. Transfer to a clean cutting board.Grill the vegetables until tender and lightly charred, turning once or twice, 8 to 10 minutes total.Slice the beef, sausage and mushroom caps. Arrange on a platter with the vegetables. Drizzle with the reserved marinade or serve it on the side.TipsMake Ahead Tip: Marinate beef and vegetables in the refrigerator for up to 4 hours.
Whisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of the remaining marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. Let stand at room temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours.
Preheat grill to medium-high.
Grill the beef and sausage, turning once halfway through, until the beef is cooked to your liking, 12 to 14 minutes for medium, and the sausage registers an internal temperature of 165 degrees F, 8 to 10 minutes. Transfer to a clean cutting board.
Grill the vegetables until tender and lightly charred, turning once or twice, 8 to 10 minutes total.
Slice the beef, sausage and mushroom caps. Arrange on a platter with the vegetables. Drizzle with the reserved marinade or serve it on the side.
Tips
Make Ahead Tip: Marinate beef and vegetables in the refrigerator for up to 4 hours.
Originally appeared: EatingWell Magazine, July/August 2016
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Nutrition Facts(per serving)488Calories32gFat29gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
