Rib Eye with Ratatouille Vegetables

High-Fiber
Low-Carbohydrate
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
30 minutes

Ingredients

  • 1/3 cup vinaigrette dressing
  • 1 tbsp. chopped fresh oregano
  • 1 medium onion, cut into 1/2-inch slices
  • 2 Japanese eggplants, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 3 Roma (plum) tomatoes, halved lengthwise
  • 4 rib eye steaks, 1-inch thick

Directions

Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the ratatouille, in a small bowl combine vinaigrette and oregano; brush some of the mixture on onion slices, eggplants, zucchini and tomatoes; reserve remaining mixture.
  2. Place onion, eggplants and zucchini on grill. Grill 5 minutes; turn. Place tomatoes on grill; grill tomatoes and vegetables 5 minutes more, turning tomatoes once. Remove vegetables from grill; set aside and keep warm.
  3. Brush steaks with reserved vinaigrette mixture. Grill 4 to 7 minutes per side (145°F for medium-rare) or to desired doneness. Remove from grill; let stand.
  4. Meanwhile, cut grilled vegetables into bite-size pieces. Place in a serving bowl; toss. Set aside and keep warm. Serve steaks with grilled vegetables.

Nutritional Information

Serving Size
1
Per Serving
Calories 627, Calories Fat 288, Total Fat 32g, Saturated Fat 11g, Cholesterol 221mg, Sodium 381mg, Carbohydrate 16g, Protein 67g
Serving Size1
Calories627
Calories Fat288
Calories (fat) extra45
Total Fat32g
Total Fat (extra)50
Saturated Fat11g
Saturated Fat (extra)57
Cholesterol221mg
Cholesterol (extra)74
Sodium381mg
Sodium (extra)16
Potassium1413mg
Carbohydrate16g
Carbohydrate (extra)5
Fiber5g
Fiber (extra)23
Sugars7g
Protein67g
Omega30g
Vitamin A699IU
Vitamin A (extra)14
Vitamin C21mg
Vitamin C (extra)35
Iron4mg
Iron (extra)26