Mediterranean Roasted Beef and Veggies

Makes 6 servings, with leftovers

This colorful, nutrient-rich dinner cooks all at once, for minimal fuss. Serve with cooked couscous, quinoa, rice or pasta.


  Vegetable cooking spray  
cloves garlic, peeled
plum (Roma) tomatoes, cored and quartered
small Spanish onion, cut into 12 wedges
baby eggplant, cut into chunks
red bell pepper, cut into chunks
yellow bell pepper, cut into chunks
8 oz zucchini (about 2 small), cut crosswise into 1⁄2-inch (1 cm) slices 250 g
4 oz mushrooms, quartered 125 g
4 tbsp basil pesto, divided 60 mL
2 tsp olive oil 10 mL
3 lb boneless beef sirloin tip or inside round oven roast 1.5 kg
pinch each salt and freshly ground black pepper pinch
1 tbsp balsamic vinegar 15 mL
1 tsp liquid honey 5 mL
  • Preheat oven to 275°F (140°C)
  • Rimmed baking sheet, lined with foil and foil greased
  • Heavy ovenproof sauté pan or skillet with rack


Step 1
Lightly spray prepared baking sheet with cooking spray. In a large bowl, combine garlic, tomatoes, onion, eggplant, red pepper, yellow pepper, zucchini, mushrooms and 3 tbsp (45 mL) of the pesto; toss to coat. Spread evenly on prepared baking sheet; set aside.

Step 2
In ovenproof sauté pan, heat oil over medium-high heat. Season beef with salt and pepper. Cook beef, turning with tongs, for about 10 minutes or until browned all over. Spread the remaining pesto over roast. Place on rack in the same sauté pan.

Step 3
Roast beef and vegetables in preheated oven for about 11⁄2 hours or until a meat thermometer inserted in the thickest part of the roast registers 140°F (60°C) for medium- rare, or until desired doneness. Transfer roast to a cutting board, tent with foil and let stand for 10 to 15 minutes.

Step 4
Using a rubber spatula, scrape vegetables into a large bowl. Add vinegar and honey; toss to coat.

Step 5
Carve roast across the grain into thin slices. Serve with vegetables.


Set aside 2 cups (500 mL) each of the roasted veggies and slivered thinly sliced roasted beef to make the next day’s main course salad or sandwich.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 277
Fat / Lipides 9.6 g
Saturated / saturés 3.1 g
+ Trans / trans
Cholesterol / Cholestérol 77 mg
Sodium / Sodium 156 mg
Carbohydrates / Glucides 10 g
Fiber / Fibres 2 g
Sugars / Sucres 5.5 g
Protein Protéines 35 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Zinc, vitamin C, vitamin B12 and niacin
High in: Vitamin B6 and riboflavin
Diabetes Food Choice Values:
3 Meat & Alternatives
Beef Information Centre