Tenderloin with Grilled Antipasto Vegetables

Round out this meal with a loaf of crusty bread served with red pepper jelly or flavored olive oil.

The recipes for Chile-Garlic Vinaigrette and Grilled Antipasto Vegetables yield enough for this dish and the Garlicky Vegetable Pasta Salad, which you can quickly toss together later.

Cooking Light, AUGUST 2002

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 1/2 pounds beef tenderloin, trimmed
Cooking spray
2 1/2 tablespoons Chile-Garlic Vinaigrette
4 cups trimmed arugula
8 cups Grilled Antipasto Vegetables
1/4 cup (1 ounce) shaved Parmesan cheese

Prepare grill.
Combine first 4 ingredients; rub over beef. Place beef on grill rack coated with cooking spray; grill 6 minutes on all 4 sides or until desired degree of doneness. Cover loosely; let stand 5 minutes.

Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with cheese.

Yield: 6 servings