INGREDIENTS
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2 (8-oz.) beef tenderloin fillets
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1 teaspoon freshly cracked pepper
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1/2 teaspoon kosher salt
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2 small yellow squash, cut in half lengthwise
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2 small zucchini, cut in half lengthwise
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2 small eggplants, cut in half lengthwise
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Basil-Garlic Vinaigrette
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3 plum tomatoes, cut in half lengthwise
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1 (8-oz.) package romaine lettuce heart leaves