Ingredients

Steak:

• 3 cups dry red wine
• 4 small sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 small onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 3 tablespoons olive oil
• 1 (2 pound) flank steak
• Salt and freshly ground black pepper

Directions

Grilled Vegetable Platter:

• 2 large ears fresh corn, husked and cut crosswise into 4 pieces
• 1 small eggplant, cut crosswise into 1/2-inch thick rounds
• 1 large Vidalia onion, cut into 3/4-inch thick wedges
• 1 large red bell pepper, seeded and quartered
• 1 large yellow bell pepper, seeded and quartered
• 1 large zucchini, quartered
• 12 asparagus spears, trimmed
• Olive oil
• Salt and freshly ground pepper
• Finely chopped parsley and chives

Lemony White Bean Skordilia With Grilled Pitas:

• 2 cups cooked white beans, 1/4 cup cooking liquid reserved
• 2 tablespoons chopped garlic
• 1/3 cup fresh lemon juice
• 1/4 cup tahini
• 1/4 cup olive oil
• 1/4 cup finely chopped parsley
• 3 tablespoons finely chopped fresh mint
• 12 pitas
• Olive oil