Sirloin Steaks and Vegetables

Ingredients
1 zucchini
1/2 red onion
6 large white mushroom caps
1/2 yellow bell pepper
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds top sirloin filet steaks
3/4 teaspoon Montreal steak seasoning
10–12 sprigs fresh thyme (rinsed)

Steps

1. Preheat grill on medium-high. Rinse all vegetables, remove and discard ends, peel, and seeds, as needed. Cut vegetables into halves or quarters. (If using outdoor grill, larger pieces are easier to manage while grilling. If using tabletop grill, cut again into 2-inch chunks.) Place in large bowl; add 2 tablespoons olive oil, salt, and pepper. Toss or stir until evenly coated.
2. Sprinkle both sides of steaks with steak seasoning and place on grill, using tongs; add vegetables. Close lid (or cover with foil) and grill steaks 5-8 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. Meanwhile, turn vegetables occasionally and cook until crisp-tender or desired tenderness. Cook time may be slightly more or less than for steaks. (Grills vary widely; adjust time as needed.)
3. Cut vegetables, if desired, and place on serving platter. Chop thyme leaves finely (1 tablespoon); sprinkle over vegetables. Drizzle with remaining 2 tablespoons olive oil. Cut steak diagonally into thin slices and arrange over vegetables. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)