Grilled Italian Veggies with Steak

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Plan Z Phase: This is a Z2 (ZReduction) recipe. This is super easy. A great summer entrée that comes together in a flash. If you have a grill pan, you can make it in the winter, too.

Servings: Serves 2 – 3 people (depends on the size of your veggies). Can also be doubled or done in bigger batches for a party!


  • olive oil spray
  • 1 Chinese eggplant (if you are in ZReboot you can use 2 baby eggplants). Cut the eggplant into wedges or wide slices.
  • ½ large red onion, sliced
  • 1 large red pepper cut into 1” wide strips or chunks
  • sea salt and pepper to taste
  • 1 – 2 Tbl of balsamic dressing
  • fresh basil for garnish (you can cut it into shreds, also known as chiffonade)
  • protein of choice: a flank steak would work well, but really any protein you’d like to grill. It is up to you.


Spray the cleaned veggies to prepare them for the grill. Grill to your liking. I like grill marks and I like mine just about to wilt, but with some bite still to them. If they won’t all fit on the grill at once you can do them in batches. I cook the onion first and then the other two. The eggplant is the most delicate. Set aside to keep warm as you grill each item.

Season with grated sea salt and pepper. Put in a bowl and drizzle on your dressing. Toss carefully to coat all of the vegetables.

Serve warm, room temp or even cold.

Grill your steak or your protein to your liking and serve the veggies on the side or under your meat. Your veggie portion is one cup of the mixture.