Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
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.
Beef: Pat beef dry with paper towel and season all over with salt and pepper. Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Brown roast, turning with tongs, for about 10 minutes, until browned all over. Spread pesto all over roast; place on rack in same sauté pan.
Insert oven-safe meat thermometer into centre of roast. Roast beef and vegetables in preheated 275°F oven, uncovered, with vegetables on lower rack, for about 1½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Continue roasting vegetables, if necessary, until tender.
Using rubber spatula, scrape vegetables into large bowl; toss with vinegar and honey. Carve roast across the grain into thin slices and serve with vegetables.