Ingredients
Scale
- 2 tsp olive oil
- 3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
- 1 tbsp basil pesto
- 3 plum tomatoes, cored and quartered
- 8 oz (250 g) zucchini (about 2), cut into 1/2-inch 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 basil pesto
- 1 tbsp balsamic vinegar
- 1 tsp liquid honey
- ¼ cup pitted Kalamata olives
Instructions
- Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined rimmed baking sheet 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. Place roast and pan of vegetables, in a 275°F oven and roast until the thermometer reads 145°F(63°C) for medium-rare; about 1 ½ 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 Roast Beef Wraps. Thinly carve roast across the grain.