Shelly's Recipe

MEDITERRANEAN ROAST

Category: Roasts/Tenderloin - Beef

3 tbsp olive oil, divided
1 tsp dried basil, divided
1/2 tsp dried oregano
1 tsp salt, divided
1/8 tsp black pepper
1 (2 lb) beef eye round roast
1 tbsp lemon juice
2 zucchini, cut into 1 inch chunks
2 yellow squash, cut into 1 inch chunks
1/2 cup cherry tomato halves

Preheat the oven to 325. In a small bowl, combine 1 tbsp olive oil, 1/2 tsp dried basil, the dried oregano, 1/2 tsp salt, and the pepper; mix well. Place the beef in a roasting pan and rub with the seasoning mix; roast for 45 minutes.

In a large bowl, combine the remaining 2 tbsp olive oil, the lemon juice, the remaining 1/2 tsp dried basil, and 1/2 tsp salt; mix well. Add the zucchini, yellow squash, and cherry tomatoes; toss to coat completely. Place the vegetables around the beef then roast for 45 minutes more for medium doneness, or until desired doneness. Slice the roast and serve with the vegetables. Serves 4-6