To boost the flavor of this dish, the steak is sprinkled with balsamic vinegar just before serving.

4 (10-inch) wooden skewers
2 tablespoons chopped fresh rosemary leaves
2 teaspoons salt
3/4 teaspoon coarsely ground black pepper
1 (1 1/2-pound) beef flank steak
5 tablespoons olive oil
3 medium tomatoes, each cut in half
2 large (about 1 pound each) onions, each cut into 3/4-inch-thick slices
1 small (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 tablespoon balsamic vinegar
Sprig fresh rosemary, for garnish

1. Soak wooden skewers in water 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt and pepper. Rub flank steak with 4 teaspoons herb mixture; set aside. Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.

2. Thread onion slices onto skewers. Place skewered onions on grill over medium heat; brush with some olive-oil mixture. Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture. Cook 12 to 15 minutes or until lightly browned, turning occasionally.

3. When tomatoes and eggplant are done, place on large platter; keep warm. Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare or until desired doneness.

4. Thinly slice steak; sprinkle with balsamic vinegar. Serve with grilled vegetables; garnish with rosemary sprigs if you like. Serves 6.

¥ Each serving: About 390 calories, 21g total fat (5g saturated), 47mg cholesterol, 780mg sodium, 21g total carbohydrate, 0g dietary fiber, 30g protein.