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Ingredients

• 1 pound boneless beef top loin steaks, cut 1-inch thick 1 pound , cut 1-inch thick
• 16 small mushrooms
• 1 large bell pepper, cut into 1-inch wide strips
• 1 medium Japanese eggplant, sliced into 1-inch slices
• 1 medium onion, cut into 8 wedges
• 1 medium zucchini, sliced into 1-inch slices
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary leaves
• 8 cups salad greens, torn
• 3/4 cup Italian salad dressing

Cooking Instructions

1. To prevent a bitter taste, toss eggplant slices with 1 teaspoon of salt and place in a colander to drain for 30 minutes. Rinse and drain before cooking.
2. Preheat oven to 425°F. Spray a jelly roll pan with nonstick cooking spray. Place mushrooms, peppers, eggplant, onion and zucchini in pan; spray generously with nonstick cooking spray. Drizzle with vinegar; sprinkle with garlic and rosemary; add salt and pepper to taste. Stir to coat.
3. Roast vegetables 30 to 35 minutes or until tender, stirring once. Cool slightly.
4. Wash hands. Heat a large nonstick skillet over medium. Place steaks in skillet; cook top loin steaks, turning occasionally, 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness (internal temp 140°F to 150°F). Remove; let stand 10 minutes. (Temperature will continue to rise about 10°F.)
5. Carve steaks; season with salt. Arrange meat and roasted vegetables on greens. Serve with Italian dressing.

Remember to wash hands and surfaces before preparing food