Grilled steak and vegetable salad | Heart and Stroke Foundation

Ingredients

• 2 red peppers, quartered
• 2 carrots, sliced lengthwise
• 2 small zucchini, sliced lengthwise
• 2 tsp (10 mL) canola oil
• 2 tbsp (25 mL) chopped fresh oregano
• 1/2 tsp (2 mL) fresh ground pepper
• 1 striploin steak, excess fat trimmed (about 300 g)
• 2 tsp (10 mL) Dijon mustard
• 1 large clove garlic, minced
• 2 tbsp (25 mL) balsamic vinegar