Ingredients

1. 1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
2. 1 small eggplant, cut crosswise into 1/2 inch thick slices
3. 2 large red or yellow bell peppers, cut lengthwise into quarters
4. 1 medium zucchini, cut lengthwise in half
5. 1 medium yellow squash, cut lengthwise in half
6. 1-1/2 cups chopped fresh tomatoes
7. 1/3 cup lightly packed chopped fresh basil
8. Salt and ground black pepper

Marinade:
1. 1/2 cup olive oil
2. 1/2 cup dry white wine
3. 3 tablespoons fresh lemon juice
4. 4 cloves garlic, minced
5. 1/2 teaspoon salt
6. 1/4 teaspoon ground black pepper

Instructions

1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
2. Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade. 
4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetables and steak slices to use in Steak and Grilled Vegetable Salad. For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tablespoons marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.