Roast Beef And Mediterranean Vegetables

• 3 1/4 lbs beef roast
• 1/3 cup extra virgin olive oil
• 6 None shallots
• 3 small zucchini, halved lengthwise
• 6 None plum tomatoes, halved
• 3 None finger eggplant, halved lengthwise
• 2 None yellow peppers, quartered
• 2 tbsp balsamic vinegar
• 2 tbsp shredded fresh basil
• 2 tbsp chopped fresh tarragon
• 1 tbsp drained baby capers

1. Preheat the oven to 400u0b0F.
2. Rub beef with 2 tsp oil; sprinkle with salt and freshly ground black pepper. Heat 1 tbsp oil in flameproof roasting pan. Cook beef until browned all over. Add shallots to pan. Roast for 20 mins.
3. Place zucchini, tomatoes, eggplant and peppers around beef in pan. Roast for 40 mins, or until beef is cooked to desired doneness. Remove beef from pan; cover with foil. Let stand for 10 mins.
4. Increase oven temperature to 450u0b0F. Roast vegetables for 10 mins, or until browned and tender. Drizzle vegetables with combined vinegar, herbs, capers and remaining oil.
5. Serve thinly sliced beef with vegetables.

beef roast, extra virgin olive oil, shallots, zucchini, tomatoes, finger eggplant, yellow peppers, balsamic vinegar, fresh basil, tarragon, baby capers

Taken from recipes-plus.com/api/v2.0/recipes/37836 (may not work)