Nutritionist Jill Castle shows you how to make a delicious meal for busy school nights. Prep the steak in the morning and you have a healthy dinner in less than 10 minutes!

Servings: 4-6

What you need:

1-2 pounds flank steak

⅓ cup balsamic vinegar

⅓ cup olive oil

5 cloves garlic, minced

⅓ cup grainy mustard

salt and pepper

In a bowl, combine the minced garlic, vinegar, oil and mustard and whisk together. Score the flank steak. Place the steak in a large ziploc bag, and pour the marinade in. Zip it closed, eliminating the air. Let marinate for at least 4 hours. Pull out of the refrigerator 30 minutes before grilling. Sprinkle with salt and pepper on both sides. Grill outside, or on top of the stove on a large grill pan; 5 minutes per side for medium-rare. Let rest for 5 minutes before carving (against the grain).

Roasted Vegetables – (makes 4 servings)

1 small eggplant, peeled and large dice

1 large onion, large dice

1 yellow squash, large dice

1 zucchini, large dice

2 tablespoons olive oil

Kosher salt and pepper

Pre-heat the oven to 400 F. Wash and prepare the vegetables. In a large bowl, toss the veggies in olive oil and sprinkle with salt. Spread on a large baking sheet. Roast for 10 minutes and turn them over/stir them. Roast for another 5-10 minutes until browned.