Roasted Vegetables and Steak Salad

Servings 4 servings


  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • 1 teaspoon dried rosemary crushed
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium zucchini chopped
  • 1 medium eggplant chopped
  • 1 large red bell pepper chopped
  • 1 medium red onion sliced
  • 2 cups sliced mushrooms
  • 1 pound boneless beef top sirloin steak grilled and sliced
  • 8 cups mixed salad greens
  • 3/4 cup non-fat Italian salad dressing


  • DO-AHEAD TIP: Grill and slice steak. Preheat oven to 375 degrees.
  • On a parchment-lined sheet pan, toss together first 10 ingredients (vinegar through mushrooms); bake for 10 to 15 minutes or until veggies are tender.
  • In a large salad bowl, toss together roasted veggies, grilled steak slices and salad greens; add dressing then toss again and serve.


LC SERVING SUGGESTION: You really don’t need to add anything to this complete meal.
GLUTEN FREE: Make sure vinegar and salad dressing are gluten free.
NUTRITION: 152 Calories; 8g Fat (40.5% calories from fat); 5g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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