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Ingredients

• 2 teaspoons  dried oregano, crushed
• 2 teaspoons  cracked black pepper
• 1-1/2 teaspoons  finely shredded lemon peel
• 3 cloves  garlic, minced
• 1 3- to 4-pound  center-cut beef tenderloin
• 2   Japanese eggplants, halved lengthwise
• 2   red or yellow sweet peppers, halved lengthwise and seeded
• 1   sweet onion (such as Walla Walla or Vidalia), cut into 1/2-inch slices
• 2 tablespoons  olive oil
• 2   plum tomatoes, chopped
• 2 tablespoons  chopped, pitted kalamata olives
• 2 tablespoons  snipped fresh basil
• 1 tablespoon  balsamic vinegar
• 1/4 to 1/2 teaspoon  salt
• 1/8 teaspoon  ground black pepper

Description

The Grilled Vegetable, Olive And Herb Relish Makes A Tasty Side For The Seasoned Beef Tenderloin.

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