Hope everyone had a great weekend. If you haven’t noticed yet, I added a poll for those of you that want to vote if Jen and I will have a boy or girl. We find out December 3rd and will be sure to post as soon as we find out. Last week was pretty amazing as I had Dishing With Donna over to the house for dinner. I was a bit nervous as I wanted to make sure the meal went well, and guess what, I BURNED the outside of the steaks. The one good thing that happened out of this, I get to buy a new grill. I told her she has to come back over and I get a re-do, so we will see if she takes me up on the offer. Please check her site out at:

www.dishingwithdonnashow.com

As you know, tonight is Monday Night Football and my Falcons are playing, so to me there was only one option–steak! I decided to do grilled Filet Mignon (to make sure I can still grill after my last attempt), and grilled vegetable kebabs. This is a VERY light dinner and total time 30 minutes.

Let’s cook!

Grilled Filet Mignon with Vegetable Kebabs

2 – 2 inch thick filet mignon

1 lemon, zested and juiced

2 tablespoons olive oil

1 tablespoon dried oregano

8 – 10 cherry tomatoes

10oz white mushrooms, stemmed

1 medium zucchini, halved lengthwise and sliced into 1-inch pieces

1 small red onion, cut into wedges

salt and pepper

Preheat grill to high

Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl.

Add tomatoes, mushrooms, zucchini, and onion and toss well to coat.

Thread the vegetables onto skewers (if you don’t have the medal ones, get them). If you are using wooden skewers, you can wrap the exposed part with foil and this will keep them from burning.

I put the Kebabs on a cookie sheet to help with the walk over to the grill.

Take the left-over marinade with the vegetables from the bowl and put on the bottom and top of the steaks.

Grill the steaks 6 – 7 minutes per side for medium. Grill the vegetables kebabs, turning frequently for about 12 minutes cooking time.

I let the kebabs and steak rest before I plate.

Here is the plating.

Here is the close-up of the veggies:

Now time for me to watch my Falcons!

Happy Cooking!