Grilled Tenderloin with Warm Vegetable Salad

4 beef tenderloin steaks, trimmed
1/2 tsp. salt
1/2 tsp. white pepper
2 small zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
2 plum tomatoes, halved lengthwise
2 green onions
2 tbsp. red wine vinegar
2 tsp. bottled minced garlic
1 tbsp. commercial pesto

Prepare grill or broiler.

Sprinkle steaks with 1/4 tsp. salt and 1/4 tsp. pepper.

Combine remaining salt and pepper, zucchini, and next 5 ingredients in a large
zip-top plastic bag. Seal and shake to coat.

Place the tenderloin steaks on grill rack or broiler pan coated with cooking
spray; cook for 4 minutes on each side or until desired degree of doneness.
Place the zucchini and yellow squash on grill rack or broiler pan
coated with cooking spray; cook 3 minutes on each side or until tender.
Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or
just until tender.

Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently.

Serve with steaks. 4 servings