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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
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.
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.
Roast vegetables 30 to 35 minutes or until tender, stirring once. Cool slightly.
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.)
Carve steaks; season with salt. Arrange meat and roasted vegetables on greens. Serve with Italian dressing.