Ingredients

Here are the following ingredients:

Roasted Vegetables

• 3 plum tomatoes, cored and quartered
• 8 oz (250 g) zucchini (about 2), halved lengthwise and cut into ½-inch (1 cm) slices
• 1 small red onion, cut lengthwise into thin wedges
• 1 baby eggplant, cut into chunks
• 1 EACH sweet red and yellow pepper, seeded and cut into chunks
• 4 oz (125 g) mushrooms, quartered
• 6 cloves garlic, peeled
• 3 tbsp (45 mL) prepared basil pesto
• 1 tbsp (15 mL) balsamic vinegar
• 1 tsp (5 mL) liquid honey

Beef

• 2 tsp (10 mL) olive oil
• 3 lb (1.5 kg) Beef Strip Loin Oven Roast
• Pinch EACH salt and pepper
• 1 tbsp (15 mL) prepared basil pesto

Shopping List

Here are the following shopping items to buy:

• 3 plum tomatoes
• Zucchini (about 2)
• 1 small red onion
• 1 baby eggplant
• Sweet red and yellow pepper
• Mushrooms
• 6 cloves garlic
• Basil pesto
• Balsamic vinegar
• Liquid honey
• Olive oil
• 3 lb (1.5 kg) Beef Strip Loin Oven Roast
• Salt and pepper

Method

Follow these cooking methods/directions:

1. Roasted Vegetables: In large bowl, combine tomatoes, zucchini, onion, eggplant, red and yellow peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable cooking spray; set aside.

2. Beef: Heat oil in wide heavy sauté pan or ovenproof skillet over medium-high heat. Season beef all over 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 preheated 275°F oven for about 1½ hours or until thermometer reads 140°F (60°C) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done).

3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.

4. Meanwhile, using a rubber spatula, scrape vegetables into large bowl; toss with vinegar and honey. Keep warm. Carve roast across the grain into thin slices and serve with vegetables.