Steak & Roasted Vegetable Salad

Steak & Roasted Vegetable Salad

Have your steak and veggies too.

Serves 4

1 lb. boneless top loin steak, cut 1-inch thick
– Olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonal 1-inch pieces
1 medium Japanese or baby eggplant,
cut diagonally into 1-inch pieces
1 large red, yellow or green bell pepper,
cut into 1-inch strips
1 medium onion, cut into 1-inch wedges 16 small mushrooms
1/4 tsp. salt
8 cups torn mixed salad greens
3/4 cup nonfat Italian dressing
2 Tbsp. balsamic vinegar
2 large cloves garlic, crushed
1 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper
Heat oven to 425°F. Lightly spray 15 x 10-inch
jelly roll pan with cooking spray.

Place vegetables in pan. Generously spray vegetables with cooking spray. Combine balsamic vinegar, garlic, rosemary leaves and pepper; drizzle over vegetables. Roast in 425°F oven 30-35 minutes or until tender, stirring once. Meanwhile heat large nonstick skillet over medium heat until hot.

Place beef steaks in skillet; cook 12-15 minutes for medium-rare to medium doneness, turning once. Let stand 10 minutes. Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately; pass the dressing.

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