This healthy dinner recipe is perfect for using up whatever fresh vegetables you have on hand. Just pay attention to cook time: denser vegetables, such as peppers and onions, take a bit longer than softer ones like zucchini and squash. Smaller ones, like cherry tomatoes, may need to be cooked in a grill basket. Source: EatingWell Magazine, July/August 2016

Katie Workman


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Marinate beef and vegetables in the refrigerator for up to 4 hours.

Nutrition Facts

488 calories; 31.8 g total fat; 6.9 g saturated fat; 50 mg cholesterol; 695 mg sodium. 1131 mg potassium; 28.9 g carbohydrates; 5.6 g fiber; 15 g sugar; 22.3 g protein; 2263 IU vitamin a iu; 101 mg vitamin c; 109 mcg folate; 53 mg calcium; 3 mg iron; 75 mg magnesium;