Roast Beef with Roasted Ratatouille - Canadian Beef
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 Me
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Jelly roll pan
- Carving knife
- Saute pan
- Oven
- Stove
- Tongs
- Aluminum foil
- Spatula
- Cutting board
- Mixing bowl
- Microwave
- Measuring cup
- Measuring spoon
- Spoon
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)
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