Roast Beef with Roasted Ratatouille - Canadian Beef | Canada Beef

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Roast Beef with Roasted Ratatouille

Yields6 ServingsPrep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

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.

 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)
1

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.

2

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.

3

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.

Cook Smart Tips
4

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.

Next Day Meal #1: Mediterranean Wrap
5

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.

Next Day Meal #2: Super Salad
6

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).

Nutrition Facts

Servings 6

Amount Per Serving
Calories 240
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 10g4%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.