Nutritional Information CALORIES 245 FAT 10.5g PROTEIN 27.2g CARBOHYDRATES 10.4g FIBER 4.3g CHOLESTEROL 72mg SODIUM 385mg CALCIUM 85mg Grilled Beef Tenderloin With Warm Vegetable Salad Ingredients 4 beef tenderloin steaks about 4 ounces each, trimmed about 1 inch thick (service meat department) ½ teaspoon salt divided (aisle #8) ½ teaspoon black pepper, divided (spice rack aisle # 8) 2 small green squash, zucchini, halved lengthwise(produce department) 2 small yellow squash, zucchini, halved lengthwise(produce department) 2 plum tomatoes, halved lengthwise (produce department) 2 green onions "scallions" (produce department) 2 teaspoons bottled minced garlic (produce department) Cooking spray of your choice(aisle # 8) 1 tablespoon Contadina pesto sauce (aisle # 7) Fresh oregano sprigs (produce department) Directions   Prepare grill or broiler. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine1/4 teaspoon salt, 1/4 teaspoon black pepper, zucchini and next 5 ingredients (yellow squash through garlic) in a large zip-top plastic bag. Seal and shake to coat. Place the tenderloin steaks on the grill rack or broiler pan coated with cooking spray. Cook 4 minutes on each side or until desired degree of doneness. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray and cook 3 minute son each side or until tender. Place the tomatoes and onions on the grill rack or broiler pan and cook 2 minutes or until tender. Coarsely chop the vegetables and place into a mixing bowl. Add pesto, stirring gently. Serve with steaks. Garnish with oregano if desired. Servings Serves 4, serving size 1 steak and ½ cup roasted vegetables Time To Cook Preparation Time: 36 Minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.