Mixed Grill with Balsamic Mustard Vegetables

Ingredients

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 3 tablespoons minced shallot
• 2 tablespoons Dijon mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 8 ounces beef tenderloin or petite filet
• 2 ears corn, husked and cut crosswise into 2-inch pieces
• 2 portobello mushroom caps
• 2 medium bell peppers, cut lengthwise into 6 pieces
• 2 medium zucchini, cut on the diagonal into 1/2-inch slices
• 1 Japanese eggplant, cut on the diagonal into 1/2-inch slices
• 1 medium red onion, cut into 3/4-inch-thick slices
• 8 ounces Italian pork sausage

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