Ingredients

Total time: 30 minutes
Marinade time: 15 minutes to 2 hours

1 9-16 ounce container herb-marinated, small fresh mozzarella balls (bocconcini)
1 medium zucchini, cut diagonally into 1/4-inch thick slices
1 large yellow bell pepper, cut into 3/4-inch wide strips
2 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
3 tablespoons balsamic vinegar
1 cup small red grape tomatoes

Directions

Drain bocconcini, reserving and combining 1?3 cup marinade and vinegar in small bowl.

Toss zucchini and bell pepper with 2 tablespoons marinade mixture. Refrigerate until ready to use.

Place beef steaks and remaining marinade mixture in food-safe plastic bag, closing bag securely; marinate in refrigerator 15 minutes to 2 hours.

Remove steaks and vegetables from marinade, discarding marinade.

Heat grill. Place steaks on one half of grid over medium, ash-covered coals; place vegetables in grill basket on other half of grid.

Grill steaks, uncovered, turning occasionally, 10 to 12 minutes, for medium-rare (145 degrees) to medium doneness (160 degrees). If using a gas grill, cook, covered over medium heat on preheated gas grill, for 7 to 10 minutes, turning occasionally.

Grill zucchini and peppers 10 to 13 minutes or until crisp-tender, stirring occasionally. Add tomatoes to grill basket during last 2 minutes of grilling.

Combine grilled vegetables and bocconcini in large bowl, tossing gently to combine, and carve steaks into slices, seasoning with salt, as desired.

Serve beef with vegetabes. Serves 4.