Mixed Grill with Balsamic-Mustard Vegetable

– ⅓ cup extra-virgin olive oil – ¼ cup balsamic vinegar – 3 tablespoons minced shallot – 2 tablespoons Dijon mustard – ½ teaspoon ground pepper – ¼ teaspoon salt – 8 ounces beef tenderloin or petite filet – 2 ears corn, husked and cut crosswise into 2-inch piece


– 2 portobello mushroom cap – 2 medium bell peppers, cut lengthwise into 6 piece – 2 medium zucchini, cut on the diagonal into 1/2-inch slice – 1 Japanese eggplant, cut on the diagonal into 1/2-inch slice – 1 medium red onion, cut into 3/4-inch-thick slice – 8 ounces Italian pork sausage

Whisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of the remaining marinade.  


Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. 

Let stand at room temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours. 

Preheat grill to medium-high.Grill the beef and sausage, turning once halfway through, until the beef is cooked to your liking,  

12 to 14 minutes for medium, and the sausage registers an internal temperature of 165 degrees F, 8 to 10 minutes. Transfer to a clean cutting board.

 Grill the vegetables until tender and lightly charred, turning once or twice, 8 to 10 minutes total.

 Slice the beef, sausage and mushroom caps. Arrange on a platter with the vegetables. Drizzle with the reserved marinade or serve it on the side.

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