Steak and Grilled Ratatouille Salad

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4 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2; pounds)

1 small eggplant, cut crosswise into 1/2-inch thick slices

2 large red or yellow bell peppers, cut lengthwise into quarters

1 medium zucchini, cut lengthwise in half

1 medium yellow squash, cut lengthwise in half

1/2 cup grape tomato halves

9 cups mixed baby salad greens

Salt and ground black pepper

Shaved Parmesan cheese

Marinade:

1/2 cup olive oil

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon Dijon-style mustard