Shelly's Recipe

DINNER ON THE GRILL

Category: Beef I - Roasts, Tenderloins, Misc

1 cup soy sauce
1 cup fat-free Italian salad dressing
2 tbsp minced fresh parsley
1 tbsp garlic powder
1 to 1 1/2 lb. sirloin steaks
2 medium zucchini (quartered lengthwise)
2 medium yellow squash (quartered lengthwise)
2 sweet onions, cut into 1/2-inch slices
1 small eggplant, cut into 1/2-inch slices

1/4 cup grated nonfat parmesan cheese

TO MARINADE: In a large bowl, combine Soy Sauce, salad dressing, parsley and garlic powder; mix well. Place steak in a large container; cover with half of marinade. Cover; refrigerate 1-2 hours, turning occasionally. Add remaining ingredients except cheese to remaining marinade; coat vegetables. Marinate 30 minutes.

TO GRILL: Preheat grill. Remove steak from marinade; discard used marinade. Place steak and all vegetables over medium-hot heat. Cook steak 6-7 minutes on each side or to desired doneness. Cook vegetables 3-4 minutes or until crisp-tender, turning occasionally. Discard any remaining marinade. Sprinkle with parmesan cheese before serving. Serves 4