Simple Mixed Grill
![TrG3nPnf](https://stewleonards.com/wp-content/uploads/2024/04/TrG3nPnf-1280x720.jpg)
Small cuts of meat and vegetables are a great way to make a full meal-in-one for the grill. Your family will love the smoky flavors and you'll love just how easy it is to pull this recipe together.
Servings: 4-6
Prep Time: 10 minutes, plus 25 minutes for marinating
Cooking Time: 25 minutes
Total Time: 60 minutes
Ingredients
- 1/4 cup Stew's 100% Italian Extra-Virgin Olive Oil
- 1/4 cup Stew's Balsamic Vinegar
- 2 tablespoons Dijon Mustard
- 1/2 teaspoon Stew's Fine Ground Black Pepper
- 1/4 teaspoon Stew's Kosher Salt
- 8 ounces Stew's Beef Filet Mignon Steaks
- 2 ears Corn, husked and cut in half crosswise
- 2 medium Red Bell Peppers, cut lengthwise into 6 pieces
- 1 small Eggplant, cut into 1/4-inch-thick slices
- 1 medium Red Onion, cut into 1/2-inch-thick slices
- 6 Stew's Fresh Hot Italian Sausages
Directions
- In a large bowl, combine the oil, vinegar, mustard, pepper, and salt. Reserve 1/4 cup of the marinade in a small bowl.
- Brush beef with 1 tablespoon of the reserved marinade.
- Add corn, peppers, eggplant, and onion to the bowl and toss to coat. Let stand at room temperature, stirring the vegetables once or twice, for about 30 minutes.
- Preheat gas grill to medium-high (375°F).
- Grill the beef and sausage, turning once halfway through, until the beef is cooked to a medium finish, 12-14 minutes for medium, and the sausage registers an internal temperature of 165°F, 8-10 minutes. Transfer to a clean plate.
- Grill the vegetables until tender and lightly charred, turning once or twice, 8-10 minutes total.
- Arrange the sausage and steaks on a platter with the vegetables. Drizzle with the reserved marinade.