2 garlic cloves, sliced
6 tablespoons olive oil
2 red onions, halved
4 vine ripe tomatoes, halved
1 jalapeno, roasted and peeled
1 zucchini, quartered and seeds removed
1 leek, root trimmed but intact, quartered lengthwise
Salt and freshly ground black pepper
8 ounce tenderloin piece, "butterflied" in a spiral to look like a flank steak
1 red pepper, roasted and peeled
2 tablespoons chiffonaded basil