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.

Katie Workman
Source: EatingWell Magazine, July/August 2016

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Recipe Summary

total:
1 hr 50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Nutrition Facts

488 calories; protein 22.3g 45% DV; carbohydrates 28.9g 9% DV; exchange other carbs 2; dietary fiber 5.6g 23% DV; sugars 14.6g; fat 31.8g 49% DV; saturated fat 6.9g 35% DV; cholesterol 50.4mg 17% DV; vitamin a iu 2262.9IU 45% DV; vitamin c 100.7mg 168% DV; folate 108.8mcg 27% DV; calcium 53mg 5% DV; iron 3.2mg 18% DV; magnesium 75.1mg 27% DV; potassium 1130.9mg 32% DV; sodium 695.1mg 28% DV; thiamin 0.4mg 43% DV.