Steak and Grilled Ratatouille Salad

Ingredients

• 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
• 1 small eggplant, cut crosswise into 1/2-inch thick slices
• 2 large red or yellow bell peppers, cut lengthwise into quarters
• 1 medium zucchini, cut lengthwise in half
• 1 medium yellow squash, cut lengthwise in half
• 1/2 cup grape tomato halves
• 9 cups mixed baby salad greens
• Salt and ground black pepper
• Shaved Parmesan cheese

Marinade:

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon-style mustard
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper