STEAK & ROASTED VEGETABLE SALAD

Steak & Roasted Vegetable Salad image

Provided by Dancer

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless beef top loin steak, cut 1-inch thick
to taste olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium Japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces
1 large yellow bell peppers or 1 large green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 teaspoon salt
8 cups mixed salad greens, torn
3/4 cup nonfat Italian dressing
2 tablespoons balsamic vinegar
2 cloves large garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper

Steps:

Heat oven to 4250 F.
Lightly spray 15-x 10-inch jellyroll pan with cooking spray.
Place vegetables in pan.
Generously spray vegetables with cooking spray.
Combine seasoning ingredients, drizzle over vegetables.
Roast in 4250 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until ho t. To serve, 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.
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.