Beef Steaks With Grilled Ratatouille And Parmesan Polenta
|Boneless beef top loin steaks||3 , cut 1 inch thick|
|Japanese eggplants||2 Medium, cut into 1 inch thick pieces|
|Onion||1 Medium, cut into 1 inch thick pieces|
|Yellow squash||1 Medium, cut into 1 inch slices|
|Zucchini||1 Medium, cut into 1 inch slices|
|Red bell pepper||1 Small, cut into 1 inch slices|
|Chopped parsley||1 Tablespoon|
|Fat free italian seasoning||1⁄4 Cup (4 tbs), prepared|
|Garlic||1 Clove (5 gm), crushed|
|Water||2 3⁄4 Cup (44 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Prepare Parmesan Polenta.Meanwhile alternately thread eggplant, onion, yellow squash, zucchini and bell pepper onto four 12 inch metal skewers.
In sm.bowl, whisk together dressing ingredients.
Brush lightly on kabobs; reserve dressing.
Place beef steaks and vegetable kabobs on grid over medium coals.
Grill 9-12 minutes until steaks are rare to medium doneness and vegetables are tender, turning steaks once and kabobs occasionally.
Trim fat from steaks.
Carve steaks crosswise into thick slices.
Place on warm platter; season with salt and pepper, if desired.
Remove vegetables from skewers to serving bowl.
Toss with reserved dressing.
Sprinkle with parsley, if desired.
Serve steaks with ratatouille and polenta.
Parmesan Polenta: In 1 quart microwave safe dish, combine water, cornmeal and salt.
Cover; microwave at high 10-12 minutes, stirring once.
Stir in mozzareHa cheese; cover and let stand 2 minutes.
Spread cornmeal mixture into lightly oiled 9 inch round pan.
Cover and refrigerate until firm, at least 1 hour or overnight, if desired.
Cut into 6 wedges.
Grill over medium coals 12 -15 minutes or until browned and heated through, turning once.
Sprinkle with parmesan cheese.