Grilled Ribeye and Vegetables

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Difficulty: Easy - for beginners


2 large zucchini
2 boneless beef Ribeye steaks, about 1 inch thick
2 medium red & yellow bell peppers, cored, seeded & quartered.
¾ cup roasted garlic and herb marinade


Carefully cut each zucchini lengthwise into quarters, taking care not to pare. Place in large plastic food storage bag with steaks and peppers. Pour in marinade, reserving 2 tablespoons to use later. Press air out of bag and close securely. Turn bag over several times to coat all pieces well. Marinate 20 minutes, turning bag over once. Grill steaks and vegetables over hot coals for 8 – 10 minutes (medium rare), turning pieces once and brushing steals with reserved fresh marinade.


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