• 1 pound boneless beef top loin steak, cut 1 inch thick
• Olive oil-flavored vegetable cooking spray
• 1 medium zucchini, cut diagonally into 1-inch pieces
• 1 medium Japanese or baby eggplant, cut diagonally into 1-inch pieces
• 1 large red, yellow or green bell pepper, cut into 1-inch strips
• 1 medium onion, cut into 1-inch wedges
• 16 small mushrooms
• 1/4 teaspoon salt
• 8 cups torn mixed salad greens
• 1/4 cup nonfat Italian dressing

Seasoning

• 2 tablespoons balsamic vinegar
• 2 large cloves garlic, crushed
• 1 teaspoon dried rosemary leaves, curshed
• 1/4 teaspoon pepper

1. Heat oven to 425 F. Lightly spray 15 X 10-inch jelly roll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray.
2. Combine seasoning ingredients, drizzle over vegetables. Roast in 425 F oven 30 to 35 minutes or until tender, stirring once.
3. Meanwhile heat large nonstick skillet over medium heat until hot. To serve, place beef steaks in skillet; cook 13 to 15 minutes for medium-rare to medium doneness, turning once. Let stand 10 minutes.
4. Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately; pass dressing.