2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
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