Roast Beef with Roasted Ratatouille - Canadian Beef | Canada Beef

Roast Beef with Roasted Ratatouille

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Roast Beef with Roasted Ratatouille

This recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making a quick salad or sandwich like the Mediterranean Wraps.

  • Prep Time: 20
  • Cook Time: 75
  • Total Time: 1 hour 35 minutes
  • Serving: 6

Ingredients

2 tsp (10 mL) olive oil


3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast


1 tbsp (15 mL) basil pesto


3 plum tomatoes, cored and quartered


8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices


1 small Spanish onion, cut into 12 wedges


1 baby eggplant, cut into chunks


1 EACH sweet red and yellow pepper, seeded and cut into chunks


4 oz (125 g) cremini mushrooms, quartered


6 cloves garlic


3 tbsp (45 mL) basil pesto


1 tbsp (15 mL) balsamic vinegar


1 tsp (5 mL) liquid honey


¼ cup (50 mL) pitted Kalamata olives (optional)

Directions

Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined jelly roll pan lightly coated with vegetable cooking spray; set aside.

Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; 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 the thermometer reads 145°F(63°C) for medium-rare; about 1 1/2 hours.

Remove roast to cutting board. Cover with foil and let stand for 5 minutes. Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey, and olives, if using. If desired, set aside about 1 lb (500 g) cooked beef and 2 cups/500 mL of vegetables for Mediterranean Wrap recipe. Thinly carve roast across the grain.

Make up a big batch of steamed rice or couscous to go with the roast meal, reserving about 2 cups to use in the Mediterranean Wrap recipe the next day.

When using the oven for roasting, add a heat of garlic wrapped in foil to make roasted garlic or add some potatoes or sweet potatoes for baking.

Combine 2 cups (500 mL) EACH remaining Ratatouille vegetables and cooked rice or whole wheat couscous. Stir in 3 tbsp (45 mL) bottled sun-dried tomato vinaigrette dressing; set aside.

Spread each of 6 large spinach tortillas (warmed) with 1 tsp (5 mL) pesto.

Layer each tortilla with 1/2 cup (125 mL) EACH shaved roast beef, baby spinach leaves and vegetable/rice mixture. Roll up and cut on diagonal to serve.

Makes 6 wraps.

In large microwave-safe bowl, microwave 1-1/4 cups sodium-reduced chicken broth to simmering hot. Stir in 1 cup whole wheat couscous; cover tightly and let stand 5 minutes.

Stir in the reserved leftover coarsely chopped Ratatouille vegetables and slivered sliced roast beef. Stir in 1/4 cup EACH crumbled feta cheese, chopped fresh parsley, Italian-style black olives (optional) and calorie-reduced Greek vinaigrette dressing. Season to taste with pepper and juice from 1/2 a lemon.

Makes 6 servings (6 cups).


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