Ingredients

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.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Mediterranean-Style Oven Roast with Sheet Pan Veggies

Strip Loin

Mediterranean-Style Oven Roast with Sheet Pan Veggies

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Premium Oven Roast

Strip Loin Premium Quick Roast

Wing Premium Oven Roast