Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita

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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

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