Slow-Roasted Beef with Roasted Ratatouille

2 tsp. olive oil

3 lbs. beef sirloin tip or inside round oven roast

freshly ground black pepper

1 tbsp.basil pesto

Roasted ratatouille:

3 plum tomatoes; cored, quartered

1/2 lb. zucchini, cut into 1/2 inch slices

1 small Spanish onion, cut into 12 wedges

1 baby eggplant, cut into chunks

1 each sweet red and yellow pepper, seeded and cut into chunks

1/4 lb.cremini mushrooms, quartered

6 cloves garlic

3 tbsps. basil pesto

1 tbsp. balsamic vinegar

1 tsp. liquid honey

1/4 cup pitted kalamata olives, optional

Make the ratatouille: In a large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and 3 tbsps. pesto; toss to coat. Spread on foil-lined jelly roll pan lightly coated with vegetable cooking spray; set aside.

For the roast: Heat oil in a heavy saute pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; brown all over, turning with tongs, for about 10 minutes. Spread 1 tbsp. pesto all over roast; place on rack in same saute pan containing vegetables. Insert oven-safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in a 275 degree oven until thermometer reads 140 degrees for medium rare, about 1 1/2 hours.

Remove roast to cutting board. Tent with foil and let stand for 5 minutes to allow temperature to rise an additional 5 degrees

Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey and olives, if using. Thinly carve roast across the grain.

Makes 6 servings.

Calories 240, Fat 10 g, Carbs 10 g, Fiber 3 g.

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