INGREDIENTS
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1 zucchini, sliced lengthwise
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1 portobello mushroom cap, sliced
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3/4 cup artichoke heart halves, drained
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2 green onions, cut into 1-inch pieces
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2 tsp olive oil
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1 tbsp balsamic vinegar
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Salt and pepper
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2 filets mignons (lean, 4 oz each)