Mediterranean Roasted Beef and Veggies
junio 22, 2015
This colourful nutrient-rich dinner recipe cooks all at once for minimal fuss. Serve with cooked couscous, quinoa grain, rice or pasta. Extras from tonight’s dinner can be used to jump-start tomorrow’s lunch or dinner. For next-day’s main course salad or sandwich, set aside 2 cups (500 mL) each of the roasted veggies and slivered thinly sliced roasted beef.
[timer length=105]105 Minutes[/timer]
- Prep: 20 mins
- Cook: 1 hr 45 mins
1 hr 45 mins
2 hrs 5 mins
- Productos: 6 Servings
Roasted Vegetables: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable cooking spray; set aside.
Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with salt and pepper; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in same sauté pan. Insert oven safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until thermometer reads 145°F(63°C) for medium-rare, about 1 hour and 30 minutes.
Remove roast to cutting board. Tent with foil and let stand for 10 to 15 minutes. Using rubber spatula, scrape vegetables into large bowl; toss with vinegar and honey. Carve roast into thin slices across the grain.
Eat Twice Meal Options: Use extra portions from the Mediterranean Roasted Beef and Veggies to make either of these two meal options.
Beef with the Grain or Mediterranean Panini.
Excellent source of iron (30 % DV) and zinc (98% DV), and source of vitamin D (10% DV).
¿Te gustaría recibir deliciosas recetas y conocer lo último de Canada Beef Latinoamérica?