3 medium zucchini or yellow squash, sliced (1/2-inch)
1 Tbs olive oil
1 tsp lemon juice
1/2 tsp dried basil
1/2 cup cherry tomato halves
Directions
Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and
pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof
meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast
in 325°F oven
1-1/2 hours for medium rare doneness.
Remove roast when meat thermometer registers 135°F. Transfer to
board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about
10°F to reach 145°F for medium rare.)
Increase oven temperature to 425°F. Combine vegetable ingredients,
except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425°F oven 15
minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with
salt.
Makes 4 to 6 servings.
Recipe courtesy of the National Cattleman’s Beef
Association
Nutrition facts
Serving Size 1 serving
Calories 218
Calories from Fat 70 (32%)
% Daily Value*
12%Total Fat 8g
9%Saturated
Fat 1.9g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 4.1g
17%Cholesterol 51mg
15%Sodium 351mg
26%Potassium 894mg
3%Total
Carbohydrate 9g
12%Dietary
Fiber 3g
Sugars 4g
Sugar Alcohols 0g
57%Protein 29g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
