Grilled Tenderloin Steak, Zucchini, and Green Beans with Corn and Cherry Tomatoes

The steak and the zucchini are pretty self-explanatory...grill as you like. But, I'm pretty proud of my green beans tonight.

First, I steamed them in a shallow saute pan, covered, for about 3-4 minutes. Then, I drained off most of the water, added some olive oil and allowed the bean to cook until the remainder water had cooked off. Then, I added finely chopped tropea onions (shallots would work) and garlic, and seasoned with salt and pepper. Next, I added fresh corn kernels and cooked until the beans were just tender. I added a touch of water and a splash of sherry vinegar, then swirled in about a tablespoon of butter. Finally, I tossed in my cherry tomato halves, chopped flat leaf parsley and chopped chives. Adjusted the seasoning, and done.