Name: Roast beef and mediterranean vegetables
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1.5 kilogram piece fresh eye of silverside beef; 1/3 cup (80ml) extra virgin olive oil; 6 whole baby onions (150g); 3 zucchini (360g), halved lengthways; 6 egg tomatoes (450g), halved; 3 finger eggplants (180g), halved lengthways; 2 yellow capsicums (400g), quartered; 2 tablespoon balsamic vinegar; 2 tablespoon shredded fresh basil; 2 tablespoon chopped fresh tarragon; 1 tablespoon drained baby capers

Roast beef and mediterranean vegetables

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

Serves 6

Cook

1H 35M

Ingredients

1.5 kilogram piece fresh eye of silverside beef

1/3 cup (80ml) extra virgin olive oil

6 whole baby onions (150g)

3 zucchini (360g), halved lengthways

6 egg tomatoes (450g), halved

3 finger eggplants (180g), halved lengthways

2 yellow capsicums (400g), quartered

2 tablespoon balsamic vinegar

2 tablespoon shredded fresh basil

2 tablespoon chopped fresh tarragon

1 tablespoon drained baby capers

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.Rub beef with 2 teaspoons of the oil; sprinkle with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in flameproof baking dish; cook beef until browned all over. Add onions to dish; roast, uncovered, in oven 20 minutes.

3.Place zucchini, tomato, eggplant and capsicum around beef in dish; roast further 40 minutes or until beef is cooked as desired. Remove beef from dish, cover with foil; stand 10 minutes.

4.Increase oven temperature to 240°C/220°C fan-forced; roast vegetables further 10 minutes or until browned and tender. Drizzle vegetables with combined remaining oil, vinegar, herbs and capers.

5.Serve thinly sliced beef with vegetable mixture.

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