3.0 – 2 reviews • Roasting
| Level: |
Intermediate |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 2 garlic cloves, sliced
- 6 tablespoons olive oil
- 2 red onions, halved
- 4 vine ripe tomatoes, halved
- 1 jalapeno, roasted and peeled
- 1 zucchini, quartered and seeds removed
- 1 leek, root trimmed but intact, quartered lengthwise
- Salt and freshly ground black pepper
- 8 ounce tenderloin piece, “butterflied” in a spiral to look like a flank steak
- 1 red pepper, roasted and peeled
- 2 tablespoons chiffonaded basil
Instructions
- Cook the sliced garlic in the oil until it is brown, then set aside to cool.
- Preheat a grill.
- In a mixing bowl, combine onions, tomatoes, jalapeno, zucchini, and leeks, and pour half of the remaining garlic oil on top. Season, to taste, with salt and pepper.
- Grill the garlic-oil vegetables over high heat until soft, and then cool.
- Season the tenderloin and rub with some of the oil mixture.
- Grill the meat for 4 to 5 minutes per side, and set aside to rest.
- Cut all the grilled vegetables and the red pepper into large pieces. Toss with the remaining garlic oil, basil, and season, to taste, with salt and pepper.
- Plate the meat with the vegetables.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
357 |
| Total Fat |
26 g |
| Saturated Fat |
5 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
4 g |
| Sugar |
9 g |
| Protein |
15 g |
| Cholesterol |
39 mg |
| Sodium |
862 mg |
