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

Skip to Recipe

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories