Steak Veggies

Is there a more perfect night to grill than the longest day of year? I am always hard pressed to nail down my very favorite season (although deep down I think it really is fall) but I never find it a challenge to list hundreds of things I love about each season. Grilling out and eating on the deck are high on my count of what I adore about summer!

Our girls have been gone for close to two weeks as they have each spent time with their two sets of grandparents. My husband and I have missed them deeply but also know that we need to take full advantage of the opportunity for extended date nights and to relish cooking whatever we want to.

Tonight was our last date night and the summer solstice night so we opted for grilling steaks and opening a bottle of red wine we have been saving for a while. It was most definitely the right choice!

I knew I wanted grilled veggies with our steaks and kabobs came to mind right away while I was shopping this morning. I have to admit, though, that while I love the idea of kabobs, they just never really turn out right for us. Somehow the vegetables never end up being done at the same time and I am always left disappointed. Add to that the fact that they are a little more troublesome and I was going for easy breezy tonight. So I went back to the drawing board.

The other night I made Italian sausage sandwiches with peppers and onions from a recipe I just saw in Cook's Country. The sandwiches were delicious and the method for cooking the onions and peppers was perfect so I used this as the inspiration for our veggies tonight. Starting the peppers, onions, and mushrooms in the microwave cuts down on the cooking time outside and it also helps to ensure that they are cooked evenly. It was definitely the right choice and both my husband and I agreed that we would return to this plan next time we grill steaks. These veggies would also be great with chicken. We had a few left so I stuck them in the fridge with the plan to add them to a pasta dish. I also am going to try adding some fresh chopped rosemary to the recipe next time.

These veggies take very little prep time and for the most part the grilling is hands off with no worries of overcooking them. Be sure to purchase a disposable foil pan ahead of time if you decide to try these although I didn't dispose of mine at all. I just washed it and will use it again really soon for this recipe!

Steak Veggies (click for printable recipe)

2 onions (I prefer sweet ones like Vidalias), cut in half and then sliced in slices about 1/4" thick
1 red bell pepper, cut in half, seeds removed and then sliced about 1/4" thick
1 8 oz. package button mushrooms, wiped clean with a wet paper towel (I like the teeniest, tiniest ones I can find)
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
9X13 disposable aluminum pan

Combine all ingredients in a large bowl and stir well. Transfer to a glass dish and cover. Microwave for six minutes. Transfer mixture to disposable aluminum pan.

Preheat grill on medium high. Place pan on top of the hottest part of the grill.

Cook for 25 -30 minutes stirring a few times. Remove from grill and serve with steak.