Steak and Roasted Vegetable Salad

Olive Oil
1 medium zucchini, cut diagonally into 1 inch pieces
1 large red pepper, cut into 1 inch strips
1 medium red onion, cut into 1 inch wedges
16 mushrooms
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried crushed rosemary
1/8 teaspoon black pepper
3/4 pound beef tenderloin steak or boneless chicken breasts
mixed salad greens
low-sodium, etc. Balsamic Vinaigrette Salad dressing

Directions:
Preheat oven to 400 degrees
Lightly coat a large baking pan with olive oil using a paper towel moistened with olive oil. Place vegetabels in pan. (not the salad greens)
In a small bowl combine vinegar, minced garlic, rosemary and black pepper and toss with vegetables. Roast in oven for 18-20 minutes until tender, stirring once.
Heat a large nonstick skillet over medium heart until hot.
Trim fat from meat and place in skillet. Cook 12-15 minutes depending on desired degree of doneness, turning once.
Slice meat into thin strips.
Arrange meat and roasted vegetables over salad greens.
Serve immediately with dressing drizzled on top.

~Loralee Darley