Roast Beef with Roasted Ratatouille

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junio 23, 2015

This recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making a quick salad or sandwich like the Mediterranean Wraps. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment
[timer length=75]75 Minutes[/timer]

  • Prep: 20 mins
  • Cook: 1 hrs 15 mins

  • 20 mins

    1 hrs 15 mins

    1 hrs 35 mins

  • Productos: 6 Servings

Instrucciones

Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined jelly roll pan lightly coated with vegetable cooking spray; set aside.

Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; 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 the thermometer reads 145°F(63°C) for medium-rare; about 1 1/2 hours.

Remove roast to cutting board. Cover with foil and let stand for 5 minutes. Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey, and olives, if using. If desired, set aside about 1 lb (500 g) cooked beef and 2 cups/500 mL of vegetables for Mediterranean Wrap recipe. Thinly carve roast across the grain.

Mediterranean Wraps: 1. Combine 2 cups (500 mL) EACH remaining Ratatouille vegetables and cooked rice or whole wheat couscous. Flavour with 3 tbsp (45 mL) bottled sun-dried tomato vinaigrette dressing; set aside. 2. Spread each of 6 large spinach tortillas (warmed) with 1 tsp (5 mL) pesto. 3. Layer each tortilla with 1/2 cup (125 mL) EACH shaved roast beef, baby spinach leaves and vegetable/rice mixture. Roll up and cut on diagonal to serve. Makes 6 wraps.
Tip: Make up a big batch of steamed rice or couscous to go with the roast meal, reserving about. 2 cups (500 mL) to use in the Mediterranean Wrap recipe the next day.
A good source of Iron (21% RDI) and an excellent source of Zinc (76% RDI).

Ingredientes

2 tsp (10 mL) olive oil

3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast

1 tbsp (15 mL) basil pesto

3 plum tomatoes, cored and quartered

8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices

1 small Spanish onion, cut into 12 wedges

1 baby eggplant, cut into chunks

1 EACH sweet red and yellow pepper, seeded and cut into chunks

4 oz (125 g) cremini mushrooms, quartered

6 cloves garlic

3 tbsp (45 mL) basil pesto

1 tbsp (15 mL) balsamic vinegar

1 tsp (5 mL) liquid honey

¼ cup (50 mL) pitted Kalamata olives (optional)

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Información nutricional

Calorías240
Proteínas29 g
Grasas Totales10 g
Total Carbohydrates10 g