Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetable and steak slices to use in another recipe. For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tablespoons marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.
Nutrition information per serving: 347 Calories; 171 kcal Calories from fat; 19 g Total Fat; 4 g Saturated Fat; 12 g Monounsaturated Fat; 61 mg Cholesterol; 199 mg Sodium; 12 g Total Carbohydrate; 3.4 g Dietary Fiber; 30 g Protein; 3.3 mg Iron; 6.5 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 31.5 mcg Selenium;