Steak & Roasted Vegetable Salad

• lb boneless beef top loin steak, cut 1-inch thick↗1 lb
• olive oil-flavored vegetable cooking spray

  to taste

• medium zucchini, cut diagonally into 1-inch pieces1
• medium Japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces↗1
• 1 large yellow bell peppers or 1 large green bell pepper, cut into 1-inch strips↗1
• medium onion, cut into 1-inch wedges↗1
• small mushrooms↗16
• salt↗1⁄4 teaspoon
• mixed salad greens, torn↗8 cups
• nonfat Italian dressing↗3⁄4 cup
• Seasoning:
• balsamic vinegar↗2 tablespoons
• large garlic, crushed↗2 cloves
• dried rosemary leaves, crushed↗1 teaspoon
• pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Heat oven to 4250 F.

2. 2

   Lightly spray 15-x 10-inch jellyroll pan with cooking spray.

3. 3

   Place vegetables in pan.

4. 4

   Generously spray vegetables with cooking spray.

5. 5

   Combine seasoning ingredients, drizzle over vegetables.

6. 6

   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.

7. 7

   Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices.

8. 8

   To serve, place an equal amount of salad greens on each of four dinner plates.

9. 9

   Arrange beef and roasted vegetables over salad greens.

10. 10

    Serve immediately with dressing.