A dish of tender roasted medley of gourmet veggies. Makes 5 / 1 cup servings…
Filet Mignon w/ Vegetable Kebabs
Prep time: 10 minutes
Cook time: 20 minutes
Total time : 30 minutes
1 medium lemon (zested and juiced)
2 tablespoons extra-virgin olive oil
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16 medium cherry tomatoes
10oz white mushrooms (stemmed)
1 medium zucchini (halved lengthwise and sliced into 1-inch pieces)
1 small red onion (cut into wedges)
1lb filet mignon steak (1 1/2 to 2 inches thick, cut into 4 pieces)
Tips & Notes
– Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)
– Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)
Preheat grill to high.
Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl.
Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat.
Thread the vegetables onto eight 10-inch skewers.
Drizzle the vegetables and steak with the reserved marinade.
Grill the steak 4 to 6 minutes per side for medium.
Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total.
Remove the vegetables from the skewers and serve with the steak.
Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg cholesterol; 10 g carbohydrates; 27 g protein; 3 g fiber; 363 mg sodium; 529 mg potassium.