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.

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Ingredients

Directions

How to Cook

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