Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef top loin steak
-(boneless), cut 1" thick
Vegetable cooking spray
-(Olive oil-flavored)
1 md Zucchini; cut diagonally
- into 1" pieces
1 md Japanese or baby eggplant
- cut diagonally
- into 1" pieces
1 lg Bell pepper
-(red, yellow or green)
- cut into 1" strips
1 md Onion; cut into 1" wedges
16 sm Mushrooms
1/4 ts Salt
8 c Torn mixed salad greens
1/4 c Nonfat Italian dressing

-------------------------SEASONING------------------------------
2 tb Balsamic vinegar
2 lg Garlic cloves; crushed
1 ts Dried rosemary leaves
-- crushed
1/4 ts Pepper

Preparation cooking time: 45 min

1. 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.

2. Combine seasoning ingredients, drizzle over vegetables. Roast in
425 F oven 30 to 35 minutes or until tender, stirring once.

3. Meanwhile heat large nonstick skillet over medium heat until hot.
To serve, place beef steaks in skillet; cook 13 to 15 minutes for
medium-rare to medium doneness, turning once. Let stand 10 minutes.

4. 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 dressing.

Nutrition information per serving

258 calories
27 g protein
18 g carbohydrate 9 g total fat (3 g saturated fat)
3.7 mg iron
652 mg sodium
65 mg cholesterol

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