Ingredients

3 boneless beef top loin steaks, cut 1 inch thick (about 8 ounces each)
2 medium Japanese eggplants, cut into 1-inch pieces (see note)
1 medium onion, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch slices
1 medium zucchini, cut into 1-inch slices
1 small red bell pepper, cut into 1-inch pieces
Salt and pepper (optional)
Chopped fresh parsley (optional)

Dressing:
1/4 cup prepared fat-free Italian dressing
1 clove garlic, minced
1/4 teaspoon pepper

Prepare Parmesan Polenta (recipe below)
Meanwhile, alternately thread eggplant, onion, yellow squash, zucchini and bell pepper onto four 12-inch metal skewers. In small bowl, whisk together dressing ingredients. Brush lightly on kabobs; reserve remaining dressing.
Place beef steaks and vegetable kabobs on grid over medium coals. Grill 11 to 14 minutes until steaks are medium-rare to medium doneness and vegetables are tender, turning steaks and kabobs occasionally.
Carve steaks crosswise into thick slices. Season with salt and pepper, if desired.
Remove vegetables from skewers to serving bowl. Toss with reserved dressing. Sprinkle with parsley, if desired. Serve steaks with ratatouille and polenta.
(Note: Japanese eggplants are recommended as they have better texture, flavor and skin for this recipe. If they are not available, omit eggplant; change quantity of squash to 2 medium, and of zucchini to 2 medium.) Makes 6 servings.

Parmesan Polenta

2 3/4 cups water
3/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons grated Parmesan cheese

Directions

In 1-quart microwave-safe dish, combine water, cornmeal and salt. Cover; microwave at high 10 to 12 minutes, stirring once. Stir in mozzarella cheese; cover and let stand 2 minutes.

Spread cornmeal mixture into lightly oiled 9-inch round pan. Cool slightly. Cover and refrigerate until firm, at least 1 hour or overnight, if desired.

Cut into 6 wedges. Grill over medium coals 12 to 15 minutes or until browned and heated through, turning once. Sprinkle with Parmesan cheese. Makes 6 servings.

Nutrition facts per serving: 339 cal., 34 g pro., 20 g carbo., 14 g fat, 637 mg sodium, 78 mg chol.