Steak Florentine

INGREDIENTS

• 1 lemon, halved
• 1 teaspoon chopped fresh basil leaves
• 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• Grilled Vegetables, recipe follows
• 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 2 garlic cloves, minced
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch (1-pound) asparagus, trimmed
• 2 large garlic cloves, halved
• Salt and freshly ground black pepper
• 2 teaspoons olive oil
• 1 teaspoon chopped fresh Italian parsley leaves
• 12 cremini mushrooms
• 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick)
• 3 tablespoons balsamic vinegar
• 3 red bell peppers, seeded and halved
• 1/2 teaspoon finely chopped fresh rosemary leaves