Preparation of the steaks:

• Take steaks out of the refrigerator 1 hour before preparation. Season the steaks with salt and pepper. Heat the oil in a grill pan and fry the meat for 3 minutes (pink) to 5 minutes (through) on each side.

Preparation of lemon pesto:

• Wash the basil, shake well dry or pat dry with kitchen paper. Pluck leaves from the stems. Peel the garlic and chop it roughly. Finely grate the Parmesan. Wash the lemon with hot water and then finely grate the lemon peel. Finely puree the basil, garlic, pine nuts, Parmesan and lemon zest in the universal food processor. Gradually beat in the oil. Season to taste with salt and a squeeze of lemon juice.

Preparation of the oven vegetables:

• Preheat the oven to 200 °. Grease the baking sheet. Wash and peel or clean the vegetables. Eggplant and zucchino in 1 cm thick slices. Halve tomatoes. Pluck the rsomarin branch into pieces. Mix the oil with salt, a little pepper and rosemary in a bowl. Mix in the vegetables well, distribute them on the tray and bake in the oven for 20-30 minutes.

• Arrange everything together and decorate with rosemary sprigs and lemon wedges as desired.