Tenderloin With Grilled Antipasto Vegetables

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1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1 1/2 pounds beef tenderloin, trimmed

Cooking spray

2 1/2 tablespoons Chile-Garlic Vinaigrette

4 cups trimmed arugula

8 cups Grilled Antipasto Vegetables

1/4 cup (1 ounce) shaved Parmesan cheese

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