Wednesday Night: Steak with Mushrooms, Sauteed Vegetables

We've been building up to needing to make a batch of sauteed vegetables for a while -- to help empty some of the CSA stuff out of the fridge. Last night was the night.
Approximate quantities: 4 strips bacon, 1 leek, 1 delicata squash, 4 "french" carrots, 1 1/2 turnips (one yellow, 1/2 red-top; this ends up being about 2 cups diced turnip), 2 cups diced eggplant, 1 bay leaf, 1 sprig marjoram (dried), 2 Tbs chopped frozen basil.
I served the vegetables drizzled with good olive oil and with a spoon of parsley/garlic (overly strong parsley/garlic... whoa).

To go with the vegetables, I sauteed the last of the chateaubriand (used in the pho). I salted and peppered the steak liberally, sauteed it in about a Tbs of butter until all sides were nicely browned, then transferred to the 300 degree toaster oven. To make a sauce I deglazed with a chopped shallot and about 1/2 cup of red wine, reduced the wine heavily, added about a cup of chopped oyster mushrooms, cooked until they were soft, added a bit more wine and another dab of butter.

We also had a green salad. Everything was most excellent, though the vegetables could have used a bit of potato to tame those turnips.

TAME THOSE TURNIPS!