Herb-Marinated Beef with Summer Vegetables

Serves 1

4 oz lean beef 2 cups red and green pepper strips 1 cup zucchini, chunks 1 cup yellow squash, chunks 2 cups mushrooms, sliced 1 large tomato, chopped 2 oz dry red wine 1 1/2 tsp olive oil, divided 2 tbsp balsamic vinegar 2 tsp Worcestershire sauce 2 tsp garlic, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, chopped Salt and Pepper to taste

Combine 3/4 tsp oil with wine, vinegar, Worcestershire sauce, garlic, basil, mint, parsley, salt and pepper. Add meat, turn to coat, cover, and refrigerate 4 hours. Heat remaining oil in medium nonstick sauté pan. Sauté beef, pepper, zucchini, squash, mushrooms and tomatoes until beef is cooked through and vegetables are tender.