Ingredients

Provençal Tuna 6   (8 ounce, 1-inch thick each) fresh tuna steaks 2   tablespoon(s) olive oil 1   tablespoon(s) Dijon mustard, combine with olive oil 1   tablespoon(s) mixed whole peppercorns, coarsely crushed 2   large beefsteak tomatoes, cut into 1-inch chunks .25   cup(s) basil, chopped 1   tablespoon(s) fresh thyme leaves, chopped 1   teaspoon(s) salt Grilled Ratatouille Olive oil cooking spray 1   large yellow squash, halved lengthwise 1   large zucchini, halved lengthwise 1   large yellow bell pepper, halved and seeded 2   medium (about 12 ounces) Italian eggplants 1   large sweet onion, cut into1⁄4-inch-thick slices 1   small fennel bulb, cut into 1⁄4-inch-thick slices 3   tablespoon(s) balsamic vinaigrette dressing

Description

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