Mediterranean Roasted Beef and Veggies

1. 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.
2. 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 140°F (60°C) for medium-rare, about 1 hour and 30 minutes.
3. 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: In large microwaveable bowl, microwave 1-1/4 cups (300 mL) sodium-reduced chicken broth to simmering hot. Stir in 1 cup (250 mL) whole wheat couscous; cover tightly and let stand 5 minutes. Stir in 2 cups (500 mL) EACH leftover coarsely chopped roasted vegetables and slivered cooked roast beef. Stir in 1/4 cup (50 mL) EACH crumbled feta cheese, chopped fresh parsley, Italian-style black olives (optional) and bottled calorie-reduced Greek vinaigrette salad dressing. Season to taste with pepper and juice from half a lemon. Makes 6 servings. Per Serving: 280 Calories, 20 g protein, 9 g fat, 31 g carbohydrate, 5 g fibre, 383 mg sodium. Good source of iron (24% DV) and excellent source of zinc (42% DV).
• Mediterranean Panini: Slice 4 soft buns in half; set aside. Mix 3 tbsp (45 mL) light mayonnaise with 1 tbsp (15 mL) prepared pesto sauce; spread on inside of each bun. Top each bun with 1/2 cup (125 mL) of the roasted vegetables and 2 oz (60 g) thinly sliced cooked roast beef. Makes 4 sandwiches. Per Serving: 398 Calories, 27 g protein, 13 g fat, 41 g carbohydrate, 3 g fibre, 551 mg sodium. Excellent source of iron (33% DV), zinc (63% DV) and B12 (71% DV).

Rush-Hour Roast Beef Dinner

Mini Beef Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less – just the right size for small families. This Rush-Hour Roast Beef dinner recipe gets a nutritious meal on the table quickly.

---

Tangy Oktoberfest Roast Beef

With lots of veggies, this one pot recipe for Tangy Oktoberfest Beef Roast makes a roast that's juicy and tender with a flavour that everyone will love.

---

Thai Roast Beef Salad

This yummy salad is a great vehicle for using leftover roast beef or steak. The dressing can be made ahead and kept in the refrigerator for up to 1 week; stir before dressing the salad. To keep the salad fresh for a packed lunch, pack meat, veggies and dressing separately and combine at your desk just before eating.

---

Classic Roast Beef with Rosemary Cream Sauce

Roast beef’s so simple (and impressive) for entertaining – just season (simply), sear and slow-roast for best results. Use a MEAT THERMOMETER to cook your roast to the doneness that you like the best – without overcooking it! A good thermometer is one of your best kitchen investments (way cheaper than granite counters)! Beef Strip Loin is ever-tender and has amazing flavour. And because of its flatter shape, a Strip Loin roast will cook quite quickly for its weight.

---

Speedy Roast Beef Stroganoff

Roast beef is the ultimate convenience food when used as the spring board for the next-day meal! This stroganoff is absolutely AMAZING when made with tender bites of leftover medium-rare Prime Rib Roast! Your dinner's all ready as soon as the noodles are cooked!

---