Grilled dinner

Ryan and I have tried to experiment with a lot of different "healthy" foods and clearly the best way for us to eat healthy is to make sure everything is flavorful. Tonight we withstood the awful heat and grilled out in the driveway. After a quick trip to Publix (seems like we make a lot of these!) we had all the ingredients we needed. We made grilled vegetable ratatouille, grilled parmesan crusted corn, and chili-rubbed rib eye. It was all pretty good!

For the veggies:
In a bowl, mix together 3 minced garlic cloves, two tablespoons chopped Italian parsley, 1 tablespoon chopped basil, the zest and juice of one lemon and 2 tablespoons extra virgin olive oil. Pour mixture in a large bowl and set aside. Pre-heat the grill to pretty darn hot. Chop into big pieces (I cut lengthwise)- one eggplant, two zucchini, one squash, and two onions. Place on a baking sheet and drizzle with one tablespoon of canola or olive oil and season with salt and pepper. Place the onion slices on the hottest part of the grill since they'll take the longest, and then arrange the rest of the veggies on the grill. Grill for about 5 minutes per side with the lid on. Once all the veggies are cooked, chop into bite size pieces and put in bowl with dressing. Toss to combine and enjoy!

For the corn:
Take the husk and silk of off the fresh corn. Place corn directly on grill (no oil necessary). Cook until each part of the corn is lightly browned. Meanwhile, melt 1 tablespoon unsalted butter and grated 1/4 cup of parmesan cheese onto a plate. Using a brush, brush the melted butter over the corn and then roll the buttered corn in the parmesan until completely covered. Yum :)

For the steak:
In a bowl, mix together 1 tablespoon each of onion powder, garlic powder, chili powder, and ground corriander. Take the steaks (you could use whatever type of steak you prefer, we got boneless rib-eye largely in part because they were on sale) and drizzle with canola oil and then using hands, rub in spice mixture. Let steaks marinate at room temperature with oil and spices for about 10 minutes before grilling. Ever grill is different, but our's is about 7 minute per side for medium-rare. Let sit after cooking for about 5 minutes before serving.

This turned out to be a really yummy dinner, not bad for a Wednesday night (although for some reason, both Ryan and I are totally craving McDonalds too)!