Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the ratatouille, in a small bowl combine vinaigrette and oregano; brush some of the mixture on onion slices, eggplants, zucchini and tomatoes; reserve remaining mixture.
2. Place onion, eggplants and zucchini on grill. Grill 5 minutes; turn. Place tomatoes on grill; grill tomatoes and vegetables 5 minutes more, turning tomatoes once. Remove vegetables from grill; set aside and keep warm.
3. Brush steaks with reserved vinaigrette mixture. Grill 4 to 7 minutes per side (145°F for medium-rare) or to desired doneness. Remove from grill; let stand.
4. Meanwhile, cut grilled vegetables into bite-size pieces. Place in a serving bowl; toss. Set aside and keep warm. Serve steaks with grilled vegetables.