Grilled Steak-And-Ratatouille Salad With Basil-Garlic Vinaigrette

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Southern Living


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2 (8-oz.) beef tenderloin fillets

1 teaspoon freshly cracked pepper

1/2 teaspoon kosher salt

2 small yellow squash, cut in half lengthwise

2 small zucchini, cut in half lengthwise

2 small eggplants, cut in half lengthwise

Basil-Garlic Vinaigrette

3 plum tomatoes, cut in half lengthwise

1 (8-oz.) package romaine lettuce heart leaves

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