STEAK AND ROASTED VEGETABLE SALAD

FOR THE VEGETABLES:
Olive oil-flavored vegetable cooking spray
1 medium zucchini cut diagonally into 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
FOR THE SEASONING:
2 tablespoons balsamic vinegar
2 large cloves garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
FOR THE BEEF:
1 pound boneless beef top loin steaks cut 1-inch thick OR use the pre-cooked, seasoned steak strips found in your grocer's fresh meat case
1/4 teaspoon salt
TO SERVE:
8 cups torn mixed salad greens
3/4 cup nonfat Italian dressing

TO PREPARE THE VEGETABLES:
Heat oven to 425 F. Lightly spray 15x10-inch jellyroll pan with cooking spray.

Place vegetables in prepared pan. Generously spray vegetables with cooking spray.

Combine seasoning ingredients; drizzle over vegetables.

Roast in 425 F oven 30 to 35 minutes or until tender, stirring once.

TO PREPARE THE BEEF:
Meanwhile, heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 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. If using the pre-cooked, seasoned steak strips, follow package directions.

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 with dressing.

Servings: 4
Source: Nebraska Beef Council