Grilled Steaks With Vegetables
|Beef porterhouse steaks||2 , cut 1 to 1 1/2 inches thick|
|Minced garlic||2 Clove (10 gm), finely minced, divided|
|Dried basil leaves||1 1⁄2 Teaspoon, divided|
|Coarse ground black pepper||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Zucchini||1 Large, cut into 2x1/2-inch pieces|
|Onion||1 Small, cut into thin wedges|
|Sliced fresh mushrooms||1 1⁄4 Cup (20 tbs)|
|Cherry tomatoes||6 , cut into halves|
Season steaks with 1 clove garlic, 3/4 teaspoon basil and pepper.
Place steaks on grid over medium coals.
Grill to desired doneness, turning once.
After turning steaks, heat oil in large heavy skillet on grid over coals.
Add remaining clove garlic, zucchini and onion; cook and stir 4 to 5 minutes.
Add mushrooms, salt and remaining 3/4 teaspoon basil; continue cooking 2 minutes, stirring frequently.
Add tomatoes; heat through.