Grilled Porterhouse Steak with Summer Vegetables

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped oregano
• Salt and freshly ground pepper
• 2 medium zucchini, sliced on the diagonal 1/3 inch thick
• 1 red onion, sliced 1/3 inch thick
• 1 red bell pepper, cored and quartered
• 1/4 pound shiitake mushrooms, stemmed
• 1 pound asparagus
• 1 bunch scallions, roots trimmed and bottom 6 inches only
• Two 1-inch-thick porterhouse steaks (1 pound each)

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