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Herbed Pepper Steak and Roasted Vegetables
Herbed Pepper Steak
1 cup fresh basil leaves, chopped (or 1/4 a different herb such as oregano, thyme rosemary or sage)
3-4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon honey
1/4 cup balsamic vinegar
1 teaspoon black pepper
2-3 pounds pepper steak cut into 1 inch strips.
lettuce and tomatoes for serving
In a small dish, combine all marinade ingredients: herbs, garlic, oil, salt honey vinegar and pepper.
Put roast in a shallow glass dish rub marinade over meat cover and refrigerate overnight, or at least 30 minutes.
Preheat oven to 350 degrees.
In an ovenproof dish, arrange strips of meat in a single layer and cover with marinade. bake uncovered for 20 minutes.
Remove from oven and arrange on a large platter with lettuce and cut up tomatoes.
can be served warm or at room temperature.
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3-4 zucchinis, sliced
butternut squash cut into 1 inch cubes
6-8 large carrots, peeled and trimmed
2-4 tablespoons olive oil
1-2 teaspoon slat
1/2 teaspoon black pepper
Preheat oven to 400 degrees
Place veggies on large baking sheet. drizzle olive oil on the vegetables as well as salt and pepper.
Using your hands toss veggies with oil and make sure all of them are completely coated with oil and salt. if roasting zucchini squash or carrots, you may also decide to use a basting brush to coat the veggies with oil.
Arrange the veggies in one layer.
Roast vegetables in the oven for 10-20 minutes. Broccoli and cauliflower will need less time, squash zucchini and carrots will need more time. Make sure your veggies are golden brown, but not completely soft.
Remove from oven and and serve hot, warm or at room temperature.