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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef Steak with Roasted Vegetables

Source: dLife

A beef and vegetable dish using Japanese Eggplant.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	274.0

Total Carbs	15.2 g

Dietary Fiber	6.2 g

Sugars	7.3 g

Total Fat	10.4 g

Saturated Fat	2.4 g

Unsaturated Fat	0.9 g

Potassium	1030.4 mg

Protein	30.6 g

Sodium	121.7 mg

Dietary Exchanges 10.4 Fat, 2.5 Vegetables, 2.9 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425 degrees. Place the eggplant, mushrooms, onion, bell pepper, and zucchini in a shallow roasting pan.
Combine the oil, vinegar, garlic, and dried rosemary in a small bowl. Drizzle over the vegetables and stir to coat. Sprinkle with salt and pepper, as desired. Roast in oven for 25 minutes until tender, stirring once. Cool slightly.
Heat large, nonstick skillet over medium heat until hot. Place the steak in the skillet for 12-15 minutes, turning occasionally. Remove and let stand for 5 minutes.
Carve the steak into thin slices. Arrange on serving plates with vegetables.