Supper with Little or No Cooking

august 2002

Grilled Tenderloin and Summer Vegetables

(makes 4 servings)

	olive oil cooking spray
1	pound (480 g) creamer potatoes, diced
2	summer squash, diced
1	red pepper, seeded and diced
2	Portobello mushrooms, diced
2	shallots, minced
1	large tomato, seeded and diced
1	clove garlic, minced
3	tablespoon fresh basil, chopped
2	tablespoons fresh oregano, chopped
3	tablespoons fresh flat leaf parsley, chopped
1 1/2 to 2	tablespoons (22.5 ml-30 ml) balsamic vinegar
1/4	teaspoon kosher salt (optional)
	freshly ground pepper
4	4-ounce (120 g) tenderloin steaks

Coat a grill pan with cooking spray. Heat the pan to hot and add the potatoes. Cook until almost done (Test with the end of a sharp knife). Add the squash, pepper, mushrooms, and shallots. Cook until just done.
Transfer vegetables to a large bowl. Toss in the tomatoes, garlic and herbs along with the vinegar to taste, salt (if using), and pepper. Set aside.
In the same grill pan, grill the steaks until desired doneness. Remove from heat and allow to rest for 5 minutes.
To serve, divide the vegetables between 4 plates and top with tenderloins. Serve at room temperature.

Per serving:	327 calories (25% calories from fat), 29 g protein, 9 g total fat (3.2 g saturated fat), 33 g carbohydrate, 6 g dietary fiber, 71 mg cholesterol, 70 mg sodium, 1,554 mg potassium
Diabetic exchanges:	3 lean protein, 2 carbohydrate (1 1/2 bread/starch, 2 vegetable)

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