Rosemary Grilled Tuna Steaks With Eggplant And Zucchini Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Extra-virgin olive oil, for drizzling, about 2 tablespoons

6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons

1 small yellow squash

4 cloves garlic, chopped

1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks

1 small zucchini

Vegetable Antipasto Sutffed Bread, recipe follows

4 tuna steaks, 6 to 8 ounces

Steaks seasoning blend or coarse salt and pepper

1 small, young, firm eggplant

2 tablespoons extra-virgin olive oil, 2 turns of the pan

Salt and pepper

2 small vine ripe tomatoes, seeded and diced

1 medium onion, chopped

6 sprigs fresh thyme, leaves chopped, 2 tablespoons

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